Preparation 1. Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. 2. Add the onion, carrots and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds. 3. Stir in the tomatoes, potatoes, fennel, parsley and basil, as well as the drained beans and chickpeas. Add enough water (about 6 to 8 cups) so that everything is submerged by 1 inch. 4. Raise the heat to high and bring pot to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the beans are tender, adding more water as necessary if the mixture gets too thick, about 1½ hours. If using canned beans, simmer for only 10 minutes. 5. Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes. 6. Pour 1 tablespoon of olive oil into bowl before serving. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Minestrone, gallo pinto, champuru: 3 meals to help you live to 100 Play Video - 5:35 (currentTime)) { %> Your video begins in %"> Options English Off