Katzen'S Minestrone (Vegetarian) - cooking recipe

Ingredients

The broth
3 heads garlic (whole)
10 cups water
2 -3 bay leaves
8 whole black peppercorns
1/2 teaspoon salt
2 potatoes, scrubbed, peeled, and coarsely chopped
3 celery ribs, coarsely chopped
3 medium carrots, peeled and coarsely chopped
1/4 teaspoon dried thyme or 4 fresh thyme sprigs
The Soup
2 tablespoons canola oil
2 onions, chopped
4 carrots, chopped
3 bell peppers, red, green, yellow, orange, chopped
3 small zucchini, chopped
6 -8 garlic cloves, crushed
3 tablespoons dried basil
3 tablespoons dried oregano
1 pinch dried chili pepper flakes
2 (28 ounce) cans diced tomatoes
1 cup frozen cauliflower
1 (16 ounce) can kidney beans
1 1/2 - 2 cups pasta (short, chunky pasta is good)
salt & fresh ground pepper, to taste

Preparation

Part One: The Broth.
Remove the papery skins from the garlic heads and break them into cloves.
Whack the cloves with the broad side of a wide knife.
Combine everything up to and including the thyme in a large pot and bring to a boil.
Cover, lower the heat, and simmer for an hour.
Strain the stock and use right away, or refrigerate in a sealed container for up to four days, or freeze up to six months.
Part Two: The Soup.
Saute onions in oil, until they are starting to soften.
Add carrots, peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down to medium-low and cover, stirring frequently, until the veggies start to soften a bit.
Add diced tomatoes and broth, and season with salt and pepper.
Bring to a simmer, cover, and allow to cook for 45 minutes or so.
Add drained and rinsed beans.
Add pasta, and cool immediately or pasta will start to break down and fall apart.