With spring in the air we would love to share with you a recipe from the book - The Waldorf School Book of Soups.

Minestrone Soup

2 Tbsp olive oil

2 cups onion, chopped

5 medium cloves garlic, minced

1.5 tsp salt

1 stalk celery, diced

1 medium carrot, diced

1 tsp oregano

1 tsp basil

1 medium capsicum, diced

1 small zucchini, diced

3-4 cups water (may need more)

2 cups tomato puree

1 to 1.5 cups chick peas or kidney beans, already cooked

1 cup pasta (any shape)

1-2 medium tomatoes, diced

0.5 cup fresh parsley, chopped

parmesan cheese

Heat the olive oil in a large pot.  Add the onion, garlic, and salt, and saute for about 5 minutes over medium heat.  Add the celery, carrot, oregano, basil and black pepper (black pepper optional to taste), and cook over low heat for about 10 minutes.  Stir occasionally.

Add to this the capsicum, zucchini, tomato puree and water.  Let simmer for 15 minutes.  Add the cooked beans, and simmer 5 minutes more.

Bring the soup to a boil, add the pasta, and cook until the pasta is the consistency desired.

Stir in diced fresh tomatoes, top with parmesan  and parsley.  Serve immediately.

Serves 6-8