Minestrone Soup

RoseMarie had this for us in our refrigerator when I got home from Houston. Somebody should really talk to her about breaking and entering! The soup was wonderful, as usual. She made it vegan for us and it was yummy (I may have added some chicken, but it definitely didn't need it).

Ingredients:
1 Tbsp olive oil
2 cloves garlic
1 medium onion
2 celery stalks
2 carrots
1 28 oz can diced tomatoes
1 zucchini
1 potato
1 14 oz can kidney beans
6 cups chicken broth (vegetable broth for vegan alternative)
1 tsp basil
1 tsp oregano
2 oz pasta (omit or use brown rice (so good) for vegan alternative)
Parmesan cheese (omit for vegan)
salt and pepper to taste

Saute onion, garlic, celery, carrots in olive oil for 3-5 minutes. Add remaining ingredients except pasta. Stir, bring to a boil, and simmer for 20 minutes. Add pasta and cook 8-10 minutes, stirring frequently.

Jill