Minestrone Soup

This minestrone soup is a hearty (and meatless) meal for a cold night. You can customize it by adding other vegetables, different beans, or pasta. Bonus is that it freezes well!

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 yellow potatoes, peeled and diced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 5 cups vegetable broth
• 28 oz. diced tomatoes, drained
• 15 oz. can chick peas, drained and rinsed
• 1 1/2 cups dried ditalini

1. Warm olive oil in a large, heavy bottomed pot combine garlic and onion, sauté for 3 minutes until soft.
2. Add carrots, celery, potato, oregano, salt, and pepper, sauté for 6 minutes until the carrots and potato have softened.
3. Stir in the vegetable broth, tomatoes, chick peas, and pasta. Bring to a boil, and simmer uncovered until the pasta is cooked. Makes 6 servings.