Minestrone

Classic Italian pasta and vegetables soup.

1/3 cup olive oil

2 cloves garlic, minced

2 onions, chopped

5 carrots, sliced

3 stalks celery, sliced

2 large potatoes, peeled and diced

2 medium zucchini, sliced

4 cups chicken or beef broth

4 cups water

14 1/2 oz can diced tomatoes

1 cup small pasta

10 oz canned beans. drained

1 tsp dried oregano

Salt and pepper, to taste

Heat olive oil in a large saucepan, over medium heat. Add onions and garlic, cook until onions  are soft.

Add carrots, celery,  potatoes  and zucchini, cook for 2 minutes, stirring occasionally. Add tomatoes, oregano, broth and water. Season with salt and pepper.  Simmer for 1 hour. Add pasta cook for 10 minutes. Add beans, cook for 5 more minutes. Serve with garlic toast.

Adapted from THE RECIPE ENCYCLOPEDIA by Whitecap Books