Traditional Minestrone Soup (Easy and Delicious)

Ingredients

• 1/4 cup olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 3 celery ribs, chopped
• 8 cups water
• 4 cups dry mixed beans, soaked 1 hour and drained
• 1 1/2 cups barley
• 2 tablespoons chicken bouillon
• 2 tablespoons beef bouillon
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon fresh ground pepper

• 1 (15 ounce) can tomato puree
• 2 lbs small shaped pasta (I like pipette)

Directions

1. 1

   Saute onion in oil until tender; add garlic, carrot and celery and continue to cook for a few more minutes, stirring occasionally.

2. 2

   Add remaining ingredients (except the pasta) and bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and barley are tender, adding more water as needed.

3. 3

   Cook pasta separately and serve the soup over the pasta. This will preserve the integrity of the pasta if the leftover soup is to be frozen.