Minestrone

2 teaspoons olive oil
1 onion, chopped
2 garlic cloves minced
3 cups tomato juice
3 cups water
2 carrots, cut into chunks
1 stalk celery, sliced, including top
2 medium potatoes, scrubbed and cut into chunks
2 T.S. chopped parsley
1½ tp. Basil
¼ tp. Black pepper
1 medium zucchini, diced
½ cup pasta shells
2½ cups chopped greens (spinach, kale)
1 15-ounce can kidney beans
½-1 ts. salt


This is a hearty and delicious vegetable soup which takes kindly to embellishment with additional vegetables if you are so inclined.

Heat the oil in a large pot and add the onion and garlic. Cook over medium-high heat until the onion is soft, about 5 min. Add the tomato juice, water, carrots, celery, potatoes, parsley, basil, and black pepper. Bring to a simmer, then cover and cook 20 min. Add the zucchini, pasta, chopped greens, and kidney beans with their liquid. Cover and simmer 20 min, until the pasta is tender. Add salt to taste. Extra tomato juice or water may be added if a thinner soup is desired.

Serves 8