Minestrone Soup

        I was going to post this when the weather was yucky and gloomy outside and my whole family was sick but once I got better life and school intervened and I haven't had much time to write until now.  Soup is an easy way to use up veggies that are going bad or really to just clean out your fridge. Plus you can control the amount of sodium in it and it obviously doesn't have any preservatives. Minestrone soup is my favorite and I always make my mom make it for me when I don't feel good.

Ingredients 
1 1/2 cups chopped Carrots
1 1/2 chopped Celery 
1 cup chopped brown Onion
2 large cloves minced Garlic
3/4 cup chopped Zucchini
1 cup chopped Swiss Chard/Kale
1 large diced Potato
1/2 cup frozen peas
2 cans of beans (like Cannelloni, and Kidney) rinsed 
1 14.5 oz Canned diced tomatoes
2tbs tomato paste
Tbs Oregano
Olive Oil
1 box vegetable stock
Salt and pepper
Pasta (optional)

In a large pot saute the onions, garlic, celery, and carrots in olive oil until the onions are translucent. Then add the potatoes and saute for 5 min to slightly soften.

Next, add the tomato paste and oregano and incorporate for 2 or 3 min. After it is well mixed add the stock and the diced tomato and bring it to a boil.

Once it is at a boil turn it down to a low simmer and add the rinsed beans, zucchini, peas, and swiss chard/kale, salt and pepper to taste. Simmer until potatoes and beans are cooked through. You can add pasta of your choice the last ten minutes.