Minestrone

  Italian soup, again, my vegetarian version.

Ingredients:
1 Cup White Beans or 12 Cup of dry Beans cooked until soft
1 Fresh Tomato
1 Crushed Tomato
1 TBSP Tomato Paste
2 TBSP Olive Oil
1 Carrot
½ Onion
3 Garlic Cloves
1 Celery Stalk
¼ Bunch Parsley
1 Cup Elbow Pasta
½ tsp Oregano
½ tsp Thyme
1 tsp Basil
½ tsp Salt
3 Cups Water

Preparation:
  Chop the onion, carrot, celery and parsley, crush the garlic. In a pot, sauté the onion, garlic, celery, carrot, in olive oil. When all is soft add water, tomato paste and crushed tomatoes. Chop the fresh tomato and add to the pot with the spices, herbs, water and elbow pasta. Bring to boil and cook for an hour.