Vegetable minestrone

Serves 6

• 3 tbs. olive oil

• 1 medium yellow onion, thinly sliced, about 2 cups

• 2 garlic cloves, minced

• 3 medium carrots, cut in to half/quarter moons, about 2 cups

• 2 medium potato, cut into small cubes, about 2 cups

• 1/2 a medium celeriac bulb, trimmed and cut into small cubes, optional 

• 6 cups water

• 2 cups crushed tomatoes or tomato puree

• 1 14 oz. can refried beans

• 1-2 tsp. chili powder

• one dried chili pepper

• 1 tsp. salt

• 1/2 cup uncooked pasta

• 2 cups spinach, sliced if desired

Heat olive oil in a soup pot, add onion with a few pinches salt and sauté until translucent. Add the garlic and cook one minute more.

Add the carrots, potato, celeriac, tomato, chili powder, salt and water. Tear the chili pepper in half, and add one or both halves, depending on how much heat you'd like to add. 

Bring to a boil, and simmer until vegetables are tender, about 20 mins. 

Add the pasta, and cook until tender, about 10 minutes.  Stir in the spinach and refried beans and cook 1 minute more.  Remove from heat and season with salt and pepper to taste. 

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