Vegetarian Minestrone Soup For The Winter (Vegan-Friendly!) - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced (2 tsp minced garlic)
1 (14 ounce) can diced tomatoes
1 tablespoon chopped sage (can be fresh or dried)
2 tablespoons fresh flat-leaf parsley
1 stalk celery, thinly sliced
1 carrot, diced
3 1/2 cups vegetable stock
salt and pepper, to taste
1/2 cup uncooked macaroni
1 (15 ounce) can great northern beans, rinsed and drained
1 cup green peas (the frozen kind)
2 tablespoons parmesan cheese (preferably freshly grated)

Preparation

Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
Season to taste with salt and pepper.
Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
Stir in the peas and cook for another 5 minutes.
Stir in the parmesan cheese.
If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
I thought it went nice with some fresh-baked garlic bread!