Minestrone Soup Recipe - A soup for the senses. Full of flavor and pasta, it's a meal all on its own.

Ingredients
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
4 cloves garlic, pressed through a garlic press or minced
8 cups chicken or vegetable broth
One 28-ounce can diced tomatoes
One 15-ounce can garbanzo beans, drained
One 15-ounce can kidney beans, drained
1 cup uncooked elbow macaroni pasta
1 cup fresh or frozen peas
2 tablespoons chopped fresh oregano
Salt and pepper to taste
Instructions
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 4 minutes.
Add the celery, carrot, and garlic and cook, stirring occasionally, until the vegetables are starting to soften, about 3 minutes.
Add the broth, tomatoes, garbanzos, and beans and bring to a boil.
Add the pasta and peas and cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
Stir in the oregano and salt and pepper to taste. Serve hot.http://www.hungryforever.com/minestrone-soup-recipe/