Hearty Minestrone - cooking recipe

Ingredients

1 Tbsp. olive oil
1 garlic clove, minced
1 large onion, chopped
4 oz. smoked, cooked ham, diced
1 tsp. dried basil
1/4 tsp. pepper
6 c. water
1 (13 3/4 oz.) can beef broth
4 ribs celery, sliced thin
4 carrots, pared and diced
2 zucchini, diced
2 medium thin-skinned potatoes, cut into 1/2-inch chunks
2 escarole or spinach leaves, tough stems removed
1 (8 oz.) can red kidney beans, drained
1 c. uncooked small pasta (twists or elbows)
grated Parmesan cheese (optional)

Preparation

In large saucepot, combine oil, garlic, onion, ham, basil, oregano and pepper.
Cook over medium heat until onion is soft, stirring occasionally.
Add water, tomatoes, broth, celery, carrots, zucchini and potatoes.
Bring mixture to a boil over high heat; reduce heat and simmer for about 30 minutes.
Cut escarole into strips; add to soup with beans and pasta.
Cover and simmer for about 30 minutes, until pasta and vegetables are tender.
If desired, serve the soup topped with grated Parmesan cheese.