Minestrone Soup

2 stalks celery, chopped

2 large carrots, chopped

1 large potato, chopped

1 onion, chopped

1.4 cup olive oil

1 can (14 oz.) tomatoes

6 cups chicken broth

3 cloves garlic, finely chopped

1 zucchini, sliced

1/4 lb. green beans, cut in thirds

1 lb. chard, stems removed, shredded

1 can (12 oz.) kidney beans

1 cup dried elbow macaroni

1 tablespoon fresh marjoram, chopped, or 1 teaspoon dried marjoram

1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano

Salt and freshly ground pepper to taste

Grated parmesan cheese for garnish

Heat olive oil in a large soup pot; add celery, carrots, potato and onion and saute for 8 minutes. Add the tomatoes, broth and garlic and cook for about 20 minutes on medium heat. Add the zucchini and green beans and cook for another 5 minutes. Add the chard, beans, pasta and herbs to the soup, season with salt and pepper and cook for 10 minutes. Remove from heat, adjust the seasonings and let the soup stand, covered, for 10 minutes. Serve hot with parmesan cheese grated on top.