1 small onion, diced1/3 - 1/2 c. chopped celery
1 medium carrot, peeled and diced
1 T. extra virgin olive oil
1/4 c. dry red wine
2 cloves garlic, minced
1 15-oz. can diced tomatoes with juice
1 T. dried parsley (or 1/3 c. chopped fresh parsley)
1 T. dried basil
1/2 t. dried oregano
1/2 t. salt
8 cups vegetable broth, water, or any combination of the two
1 medium potato, peeled and diced
3/4 c. dried pasta (macaroni, penne, or something like that)
1 15-oz. can pinto beans (or the bean of your choice), rinsed and drained
freshly ground black pepper, to taste
In a large soup pot, sauté onion, celery, and carrot in olive oil and wine over medium-high heat until onion is transparent. Add garlic, sauté another minute. Add tomatoes, herbs, salt, and water or broth, and bring to a boil. Add beans, pasta, and potatoes, and cook at a low boil until vegetables are soft, potatoes are fork-tender, and pasta is cooked. Adjust seasonings to taste.
