Minestrone soup

What do you make when company comes over and you have a bunch of random pantry and fridge items?  Soup of course!  This particular soup was also a good way to use up a head of celery I bought a week ago before it went bad (leftover celery was chopped and tossed into freezer).

Ingredients:

Carrots diced

Celery diced

Can of spaghetti sauce with veggies (I used this also to get rid of it, but I would probably just use diced tomatoes canned)

Onion diced

5 cloves of Garlic smashed

1 can of roman beans ( I bought these by  accident and decided to use them up)

2 bouillon cubes (I had a mysterious box of beef ones leftover from my roommate)

Salt to taste (you may or may not need it based on the bouillon and spaghetti sauce used)

Black pepper 1 tsp

Dry Oregano 1 tsp

12 cups of water (I just added water to a 24 oz can 4 times and added to pot)

1 tbsp olive oil

1 cup of frozen green peas

2 bay leaves (fish them out before serving)

Directions:

Heat olive oil in large stock pot and add diced onion, carrot, and celery.  Cook until onions are translucent, add garlic and billion cubes (if you use stock instead of water you can omit this).  Add thorough rinsed beans and tomato sauce or diced tomatoes.  Stir and add water.  Bring to boil, lower heat to medium and cook for at least an hour stirring occasionally.  Make sure carrots are soft and add frozen green peas. Stir and serve as first course or with a sandwich.