Minestroneeee!!!!

Who doesn't like a good bowl of Italian minestrone?!
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 potato

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.

Yummm