Minestrone
3 tablespoons olive oil
1 cup onion, chopped
4 cloves garlic, crushed
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrot, cubed
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 cup zucchini, cubed
1 medium potato, cubed
2 (15 ounce) cans garbanzo beans, undrained
5 cups water or vegetable stock
1 (15 ounce) can chopped tomatoes, undrained
1 cup uncooked small macaroni or shells
1 tablespoon parsley
1. In a large kettle, saute the garlic, onions, and green pepper in olive oil until soft. Add carrots, celery, salt, oregano, black pepper, and basil. Mix well and cook covered over low heat for 10 minutes.
2. Add potato, zucchini, garbanzo beans and juice, and 5 cups water or stock. Cover and simmer 15 minutes. Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.
3. Ten minutes before serving, add pasta and boil gently for 10 minutes. Top with parsley.
SO HOW'D IT GO?
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