Minestrone

2 tbsp olive oil
2 cups chopped onion
5 medium cloves garlic, minced
1 1/2 tsp. salt
1 stalk celery, minced
1 medium carrot, diced
1 small zucchini, diced
1 cup diced eggplant
1 tsp oregano
fresh black pepper, to taste
1 tsp basil
1 medium bell pepper, diced
4 cups (or more!) water
1 (14 1/2 oz) can tomato puree
1 cup cooked chick peas or kidney beans
1/2 cup dry pasta (any shape)

Heat the olive oil in a kettle or Dutch oven. Add onion, garlic and 1 1/2 tsp salt. Sauté over medium heat for about 5 minutes, and then add celery, carrot, eggplant, oregano, black pepper and basil. Cover and cook over very low heat about 10 more minutes, stirring occasionally. Add bell pepper, zucchini, water and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes. Bring the soup to a gentle boil. Add pasta, stir, and cook until pasta is tender. If desired, stir in diced fresh tomatoes and top with parsley and Parmesan. 6-8 servings