Categories: Soups

Ingredients

• 1 tablespoon olive oil
• 2 large cloves garlic, chopped
• 1/2 cup chopped onion
• 6 cups vegetable stock
• 1 small can tomato paste (6 oz.)
• 1 medium can crushed tomatoes (16 oz.)
• 3 carrots peeled and sliced
• 2 stalks celery, sliced
• 1/2 pound potatoes, peeled and diced
• 1 teaspoon dried whole oregano
• 1 tablespoon dried basil
• 1/4 cup chopped fresh parsley
• 1 cup dried pasta
• 2 cups cooked beans (kidney, cannellini, garbanzo, or a mix)

Directions

1. 1) heat the olive oil in a large pot. Add the garlic and saute briefly. Add the onion and saute for 5 minutes.

2. 2) Add the vegetable stock (or water), tomato paste, crushed tomatoes, carrots, celery, and potatoes. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

3. 3) Add the oregano, basil, parsley, pasta, and beans. Cook 30 minutes more. Garnish with grated parmesan cheese and serve with whole grain garlic bread.

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