Minestrone Soup.
- joneworlds@mailbox.org

This one is good because  it uses some big cans of
stuff, and you use one  half of them. You can make
it again a  few days later with the  other half of
those cans.  Or  I guess you can  just double this
and make  one huge pot  of soup. I don't  think my
pot can handle that, though.

Onion,  zucchini, carrot,  celery, spinach,  olive
oil,  white  beans,  kidney  beans,  canned  diced
tomatoes,  tomato  paste   or  ketchup,  bouillon,
italian seasoning, small pasta.

In a  big pot or skillet,  heat up 2 tbsp  of oil.
Cut up one big-ish  carrot into small pieces, also
three celery sticks, and  half an onion chopped up
fine,  and  one  zucchini into  half-inch  chunks.
When the  oil is  hot enough,  saute all  that for
about 5 minutes.  Add 4  cups of broth or bouillon
or  something,  half  of  a  big  can  (750ml)  of
tomatoes. Also half  of a big can  of white beans,
half of a big can  of kidney beans.  I would rinse
those off first.  And half  of a small (125ml) can
of tomato paste.  And  2 tsp of italian seasoning.
Or   tsp  of   something,  dry   basil,  rosemary,
whatever. Mix it all around  real good, and get it
bubbling.  Add half a  cup of pasta, like macaroni
elbows or something.  Maybe even up to a full cup.
Cover and turn that down  to low.  Simmer that for
like 12 minutes until  the pasta seems soft.  Chop
up  a  few  handfuls   of  spinach  and  heat  for
another 2  minutes or so.   Done.  Or I  guess you
can add  some chopped cooked sausage  or something
like  that.    Anyways,  it'll  be   even  tastier
tomorrow  after   it's  been   in  the   fridge  a
while. And sometimes I leave out the pasta and put
cooked rice in there instead, and that's good too.