Lent Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• 2 large onions, chopped into large pieces
• 1 lb carrot, chopped into large pieces
• 4 large celery ribs, chopped into large pieces
• 3 garlic cloves, rough chop (or more if you're garlic lovers like us! i use about 5)
• 1 (15 ounce) can diced tomatoes, don't drain
• 1 tablespoon salt (or to taste)
• 2 teaspoons pepper (or to taste)
• 2 teaspoons dried basil (or herbs of your choice)
• 8 cups water
• 2 (15 ounce) cans beans (i use navy and kidney)
• 1 lb dry pasta (i use shells)
• 1 (15 ounce) can diced tomatoes
• 1 cup frozen peas
• romano cheese, on top

Recipe

• 1 put all the broth ingredients into a large stock pot and bring to a boil. reduce heat to simmer, cover and simmer 4-5 hours. stir occasionally.
• 2 use a strainer and remove veggies, reserve broth, throw away mushy veggies.
• 3 put broth back on heat and bring back to a low boil. add beans, peas, tomatoes and pasta. cook about 15 minutes (check pasta for done-ness).
• 4 serve with lots of romano cheese on top. we like it with garlic toast and a nice salad for a complete meal. enjoy!