Well, I would never say no to that!!!
And here we go...Vegetable minestrone!!!
3 tablespoons olive oil
1 cup chopped onion
5 cloves crushed garlic
1 cup celery -- minced
1 cup carrot -- cubed
1 cup eggplant -- cubed (Or zucchini)
1 cup chopped green bell pepper
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 1/2 cups cooked garbanzo beans (Or pea beans)
1 cup chopped fresh tomatoes
1 cup of chopped green beans
1 teaspoon basil
2 cups tomato puree
3 1/2 cups water or stock
3 tablespoons dry red wine
In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent.
Add 1 tsp. salt, carrot, celery and eggplant.
(If you use zucchini, add it with the green pepper.) Mix well.
Add oregano, black pepper and basil.
Cover and cook over low heat 5-8 minutes.
Add green pepper, stock, puree, cooked beans, green beans and wine.
Cover and boil until the potato is tender.