Minestrone soup

This soup packs a punch with its veggie-filled goodness and is a favorite during cold season. The best minestrone soup I have had was in Madrid, Spain at a just-another-cafe near Plaza Mayor. But this recipe is no less, courtesy Jamie Oliver.

Ingredients:

1 tablespoon olive oil 
1 clove garlic, peeled and chopped 
0.5 red onion, peeled and finely chopped 
1 carrot, washed and chopped 
1 stick celery, chopped
0.5 zucchini, chopped 
1 small leek or spring onions, washed and chopped
½ teaspoon dried oregano
1 bay leaf 
2 tomatoes finely chopped
1 large potato, scrubbed and diced 
2 cups (1-quart container) low-sodium vegetable broth (optional- i use water) 
0.25 cup mixed small pasta shapes a bunch of basil (optional)
salt as per taste
4-5 leaves basil chopped
large pinch freshly ground black pepper 
5 tablespoons grated Parmesan cheese (optional)

• Heat a large pot over a medium heat and add olive oil. Add the garlic, onion, carrots, celery, zucchini, leek/spring onions, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
• Add the tomatoes, potato, water, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.
• After that, add the pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.
• The basil is optional but I think it is a nice little addition. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little salt and black pepper and pass the Parmesan around the table for people to sprinkle on their soup.