Minestrone Soup

2-3 Tbsp olive oil
2 cloves garlic, diced
1 onion, diced
2 carrots, diced
1 stalk celery, diced
2 large potatoes, diced
1-2 cups chopped tomatoes (fresh or canned)
1-2 cups broth (or water)
1 cup shredded greens (kale, spinach, or cabbage)
1 cup cooked cannellini beans
1/4 to 1/2 cup small pasta (we use ditalini)
salt and freshly ground pepper

Sauté the garlic and onions in olive oil in a large pot. When onion in golden, add the carrots, celery, and potatoes, and toss for a few minutes to coat the vegetables with the oil.

Add the tomatoes and broth/water. Bring to a simmer and cook for at least 1 hour. Do not cover.

When the vegetables are tender, add the greens and beans and cook for another 15-20 minutes. Cook the pasta separately at this time (you can cook it in the pot, but leftovers are better if the noodles are separate).

Add soup and noodles to each bowl. Grind pepper on top.