Longevity Soup - cooking recipe

Ingredients

3 Tbsp. olive or vegetable oil
2 to 3 cloves garlic, minced
1 c. chopped onion
1 tsp. salt
1 c. chopped carrots
1 c. chopped broccoli (fresh or frozen)
1 c. chopped spinach (fresh or frozen)
1/4 tsp. ground black pepper
1 tsp. dried basil or 1 Tbsp. fresh
1 c. chopped green pepper
1 tsp. oregano
3 1/2 c. water
2 c. low-sodium tomato puree
1 1/2 c. canned chickpeas
1 c. fresh or canned chopped tomatoes
1/2 c. dry pasta (macaroni or shells)
1/2 c. grated Parmesan cheese

Preparation

Heat oil in heavy bottom 4-quart pot.
Add garlic and onion; saute until soft and translucent.
Stir in 1/2 teaspoon of the salt, carrots, celery, broccoli and spinach.
Add oregano, pepper and basil.
Cover and cook over low heat for 5 to 8 minutes.
Add green pepper, water, tomato puree and chickpeas.
Cover and simmer 15 minutes.
Add tomatoes and remaining salt; simmer 10 more minutes, then bring soup to a boil.
Add pasta and gently boil until pasta is tender, about 10 minutes.
Ladle into bowls and top with 1 tablespoon Parmesan cheese.