Lent Soup - cooking recipe

Ingredients

Veggie Broth
2 large onions, chopped into large pieces
1 lb carrot, chopped into large pieces
4 large celery ribs, chopped into large pieces
3 garlic cloves, rough chop (or more if you're garlic lovers like us! I use about 5)
1 (15 ounce) can diced tomatoes, don't drain
1 tablespoon salt (or to taste)
2 teaspoons pepper (or to taste)
2 teaspoons dried basil (or herbs of your choice)
8 cups water
Soup
2 (15 ounce) cans beans (I use Navy and Kidney)
1 lb dry pasta (I use shells)
1 (15 ounce) can diced tomatoes
1 cup frozen peas
romano cheese, on top

Preparation

Put all the broth ingredients into a large stock pot and bring to a boil. Reduce heat to simmer, cover and simmer 4-5 hours. Stir occasionally.
Use a strainer and remove veggies, RESERVE BROTH, throw away mushy veggies.
Put broth back on heat and bring back to a low boil. Add beans, peas, tomatoes and pasta. Cook about 15 minutes (check pasta for done-ness).
Serve with lots of romano cheese on top. We like it with garlic toast and a nice salad for a complete meal. Enjoy!