Minestrone Soup

In a big soup pot, sauté half a chopped red onion in olive oil.
Add 2 -3 cloves of minced garlic or 2 -3 cubes of Trader Joe's frozen garlic and a bit more olive oil.
Add generous amount of fresh minced ginger.
Add sliced cremini mushrooms.
Add carrots cut into small pieces.
Grate in some black pepper and a little sea salt.

Add 1 jar (24 oz) of a good marinara sauce such as Bertolli Marinara with Burgundy Wine.
Fill the pasta jar twice with vegetable broth and add. (I dissolved about 5 teaspoons of Veggie Better Than Boullion into boiling water.)

Add a generous 1/4 cup of tiny pasta such as tiny stars.
Simmer for a few minutes to soften carrots and pasta. Stir often so pasta does not stick to the bottom of the pot.

Add about 1 and 1/4 cups of frozen baby peas and simmer till peas are hot.
Stir in about half a bunch of very fresh basil leaves, rinsed and cut in strips before serving.

Serve piping hot with shaved Uncommon Cheddar or fresh Parmesano-Reggiano on top and good bread such as sourdough Pugliese.