Minestrone Vegetarian Soup - cooking recipe

Ingredients

1/3 c. olive oil
1 potato, diced
2 stalks broccoli, diced
2 green peppers, diced
2 qt. canned tomatoes
4 cloves garlic, finely chopped
1/2 c. uncooked chickpeas or kidney beans (2 c. cooked) or 1 can (15 oz.)
6 c. water (I substitute beef bouillon)
1/2 tsp. dried or finely chopped fresh oregano
2 tsp. dried basil or 2 Tbsp. finely chopped fresh basil
1 tsp. dried marjoram or 1 Tbsp. finely chopped fresh marjoram
1 tsp. dried or finely chopped fresh thyme
freshly ground pepper (as much as you like)
1 wedge green cabbage, cut in bite-size chunks (4 c.)
1/4 c. finely chopped parsley
2 onions, diced
2 carrots, diced
1 tsp. salt
2 bay leaves
1/2 c. red wine

Preparation

Measure the chickpeas or kidney beans, water and bay leaves into a medium-size pot.
Bring to a boil, then reduce the heat and simmer, partially covered, for about 2 to 3 hours or until the beans are tender.
In a soup pot, heat the olive oil.
Toss in the onions and garlic and saute for about 5 minutes.
Add the peppers and saute for 5 minutes more.
Reduce the heat and add the herbs, salt and pepper.
Saute for 5 minutes more, stirring frequently to keep it from sticking.
Add the other vegetables, one at a time, letting each vegetable cook down as you chop the next one.
If the vegetables start to stick, add a bit of juice from the tomatoes. You can add any other vegetables you like.
Zucchini, green peas, corn and chopped fresh spinach are especially good.
Crush the canned tomatoes with your hand or the back of a spoon to get small pieces.
Add the tomatoes to the soup and simmer for 15 minutes. Add the wine and continue to simmer.