Traditional Minestrone Soup (Easy and Delicious)

JoeyV's Note:

I came up with this recipe after I couldn't find a minestrone recipe that I liked. This one is very simple and delicious, with ingredients that are easy to find. But the great thing about minestrone is that you can use whatever you have on hand. And because the main ingredients are vegetables and beans you can adjust the recipe to fit any dietary needs such as vegetarian or low-sodium.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Servings: 14

• ¼ cup olive oil
• 1 small onion , chopped
• 3 garlic cloves , minced
• 1 carrot , chopped
• 3 celery ribs , chopped
• 8 cups water
• 4 cups dry mixed beans , soaked 1 hour and drained
• 1 ½ cups barley
• 2 tablespoons chicken bouillon
• 2 tablespoons beef bouillon
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon fresh ground pepper
• 1 (15 ounce) can tomato puree
• 2 lbs small shaped pasta (I like pipette)

Directions:

1. Saute onion in oil until tender; add garlic, carrot and celery and continue to cook for a few more minutes, stirring occasionally.
2. Add remaining ingredients (except the pasta) and bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and barley are tender, adding more water as needed.
3. Cook pasta separately and serve the soup over the pasta. This will preserve the integrity of the pasta if the leftover soup is to be frozen.