SUNDAY SOUP - Minestrone

This has to be one of the most forgiving, easiest, best-tasting soups we eat around here.  It kind of feels like a 'kitchen sink' soup.

I start with a bit of oil and onion.

Add in some dried chillies (you can skip this if you aren't a fan of heat) and oregano.

Add some type of broth or stock.  I usually use vegetable but chicken would also be good.

Dump in a can of diced tomatoes.

Throw in some kind greens - spinach, chard, kale, whatever.  This is chard from the garden (the last of it, sniff).

Add a can of black beans (or whatever kind of beans you prefer).  I drain and rinse mine to reduce the salt and keep the broth from getting too cloudy.  Of course you can do what you like.

Throw in two handfuls (2/3 cup approximately) of pasta.  I like the di pepe which are really tiny little dots of pasta.  So cute.

I let all of this simmer, stirring occasionally and getting right to the bottom because those little pasta tend to stick if you don't.  After about an hour, the flavours have melded beautifully.  If you can't wait an hour, just cook until the pasta is done and it will still taste great.  

Considering this is a Sunday football soup, I am tempted to say "Go Steelers", but then I also have to say,... Go Ravens for Amy, Chiefs for Terri, Colts for Kadie, and Cowboys for JoePaul.  Hey, maybe I should be making up a ProLine ticket.  Hmmmmmm.