1 1/2 c. cooked pea or garbanzo beans (3/4 c. raw)
1 c. fresh chopped tomatoes
3 tbsp. olive oil
4-5 cloves crushed garlic
1 c. cubed carrots
1 c. chopped green pepper
1/4 tsp. black pepper
1/2 c. fresh chopped parsley
2 c. tomato puree
3 tbsp. dry red wine
1/2 c. dry pasta
Parmesan cheese to taste
1 c. chopped onion
1 c. minced celery
1 c. cubed eggplant or zucchini
2 tsp. salt
1 tsp. oregano
1 tsp. basil
3 1/2 c. water or soup stock

In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 teaspoon salt, carrots, celery and eggplant. (NOTE: If you use zucchini, add it with green pepper.) Mix well. Add oregano, black pepper and basil. Cover and cook over low heat for 5 to 8 minutes. Add green pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at lowest heat until 10 minutes before you plan to serve. Then heat the soup to a boil, add pasta and boil gently until pasta is tender. Serve immediately, topped with parsley and Parmesan cheese.

NOTE: This recipe calls for cooked pea beans or garbanzo beans (chick peas). If you use chick peas, begin soaking them 3 1/2 hours before you make the soup. After 2 soaking hours, cook them in boiling water for about 1 1/2 hours, until comfortably chewable. If you use pea beans, you needn't soak them, but give them 1 1/2 to 2 hours to cook. In either case, if you cook the beans in plenty of water, save the extra water to use as stock for the soup. You will have a fuller flavored, higher proteined minestrone.