Minestrone

adapted from the Moosewood Cookbook

• 1 1/2 c. cooked peas
• 1/2 c. tiny dry pasta
• 1 c. fresh chopped tomatoes
• 3 T. olive oil
• Parmesan cheese
• 1 c. chopped onion
• 4-5 cloves garlic, crushed
• 1 c. minced celery
• 1 c. chopped carrots
• 1 c. cubed eggplant or zucchini
• 1 c. chopped green pepper
• 2 t. salt
• 1/4 t. black pepper
• 1 t. dried oregano
• 1/2 c. fresh chopped parsley
• 1 t. dried basil
• 2 c. tomato puree
• 3 1/2 c. water
• 2 cubes Knorr vegetarian bullion
• 3 T. Dry red wine

How to make the soup:
1. In a soup kettle, sauté garlic and onions in olive oil over low heat until they are soft and translucent.
2. Add 1 tsp salt, carrot, celery and zucchini, and green pepper. Mix well.
3. Add oregano, black pepper, stock, puree, peas and wine. Cover and simmer 15 minutes.
4. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
5. Serve immediately, topped with parsley and parmesan.