My Version of Minestrone Soup

4 litres of beef or mushroom stock
2 medium onions (sliced or diced)
1 and 1/2 heads of garlic
5 tbsp chili powder(or to taste)
salt and pepper to taste
7 celery stalks, chopped
1 can (28 fl. oz) crushed tomatoes
1 can (28 fl. oz) diced tomatoes
2 cans (19 fl. oz) 6 bean mix

In bottom of soup pot heat some oil and add onions, garlic, and spices to brown and bring out the flavor.

Add stock, both tomatoes, bean mix and celery. Simmer until all are tender. I usually let it simmer for at least 2 hours to let the flavors start to blend.

Just before serving cook pasta and add as you serve the soup in bowls. Remaining pasta can be rinsed under cold water to stop it from cooking and then add it to the remainder of the soup and store. You can store the remaining pasta separately, if preferred, and add it as you reheat the soup.

You can also sprinkle grated cheese (any kind) on top to change it up.