Minestrone Soup

2 medium onions, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, peeled and diced (Phase I & 2)
16 oz. canned diced tomatoes (not drained)
1 cup tomato sauce
1/4 c. dry red wine
2 bay leaves
2 tsps. Italian herb seasoning
1 cup canned chickpeas (garbanzos), drained and rinsed
1 cup frozen peas OR frozen green beans, thawed
2 Tbs. fresh parsley, minced (optional)
salt & pepper to taste
.........
Add onion and a small amount of water to a large pot and cook on medium until transparent and soft. Add garlic and continu to cook. Add carrots and celery. Add just enough water or broth (veg, chicken or beef broth) to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves & Italian seasoning.
Bring to a rapid simmer, cover and lower heat. Cook 20-25 minutes til vegetables are tender. Add chickpeas, peas or green beans and parsley. Add more water if soup is too thick. Season with salt and pepper and simmer imto; heated through. Don't overcook or vegetables will be mushy.