MINESTRONE SOUP

Ingredients:

1 onion, diced

3-4 garlic cloves, minced

2 Tbsp bacon fat or olive oil

3 carrots, diced

3 celery sticks, diced

2 small golden or red potatoes, diced

4 . veggie or chicken broth

2 c. water

1 tsp salt

1 tsp black pepper

1 tsp each of: parsley, bay leaf, and basil

1 c. uncooked spiral or macaroni pasta

1 can garbanzo beans

1 can kidney or white beans

1 can fire-roasted tomatoes

2 tomatoes, chopped

Directions:

Saute the garlic and onion with bacon fat or olive oil in a large pot on medium heat. After a few minutes, add the celery, carrots and potatoes and continue cooking for a few more minutes.

Then add the veggie broth, water and spices, bring to a boil and cook until the potatoes are fork tender. Once boiling, add the pasta and cook according to package instruction time.

After the pasta is cooked to al dente, drain and rinse the beans and then add to the soup along with the fire roasted and chopped tomatoes. Stir everything together and simmer for a few more minutes until ready to serve.