Jennie's Minestrone Soup

A different version of vegetarian minestrone.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1⁄2 onion, chopped
• 1  garlic clove, minced
• 2  stalks celery, sliced
• 2 -3  carrots, peeled and sliced
• 3  large  slender Chinese eggplants, peeled and sliced
• 4  cups vegetable broth
• 1 (15 ounce) can tomato puree
• 2  cups frozen green beans, broken into smaller pieces
• 3  cups fresh spinach
• 1  cup dry pasta (I used Trader Joe's brown rice pasta, broken into short pieces)
• 1 (15 ounce) can cannellini beans
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon basil
• 1⁄2 teaspoon marjoram

Directions

1. place onion, garlic, celery, carrot, and eggplant. and cannellini beans in pot with broth.
2. Bring to boil, then lower heat, and simmer ten minutes.
3. Bring to a boil again, add pasta, green beans, spinach, and herbs.
4. Simmer until all ingredients are done. Season with salt and/or pepper to taste.
5. Serve, preferably with good sourdough bread.