Tiffany's Italian Vegetable Minestrone Soup

This Minestrone Soup is full of vegetables and has touches of Italian flavor.

1 onion (chopped)
4 garlic cloves (chopped)
2 celery (sliced)
2 carrots(sliced)
2 large potatoes (cubed)
2 cans diced tomatoes
4 cans chicken broth
4 c water
2 bullion cubes
1/4 c pecorino romano cheese
1 tsp basil
1 tsp oregano
1 tsp parsley
1 can cut green beans
1 can kidney beans (rinsed)
1 package frozen mixed vegetables
salt and pepper to taste

1 box small pasta (elbows, ditalini, small shells)

In a large pot put onions, garlic, celery and carrots with a little olive oil and cook till the onions are translucent. Add tomatoes and potatoes and cook for 10 minutes. Add cheese, basil,oregano, parsley, chicken broth and water. Cook for 1/2 hr. Add green beans, kidney beans and mixed vegetables and let cook for 1 hr. While the soup is cooking make the pasta and set aside. Salt and pepper to taste. Put cooked pasta in a bowl and pour soup over it. Sprinkle a little more Pecorino Romano on top.

Tip: Keep the pasta aside separate from the soup so it does not get mushy. If you have any left over you can also freeze the pasta and take it out to add to other soups and broths.