SPICY MINESTRONE

RECIPE: Minestrone Speziato (Spicy Vegetable and Pasta Soup)
As an ingredient, the mushroom soup is especially important because it adds terrific umami. Serves 6-10 depending on portion size.

Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and diced
4 garlic cloves, peeled and minced
1 medium jalapeño pepper, trimmed, deveined and minced
2 medium or 4 small parsnips, peeled and cut into small chunks (about 2 cups)
1 medium zucchini, partially peeled and cut into chunks (about 1 cup)
3-4 stalks celery, cut into small chunks on the bias (about 2 cups)
2-3 tablespoons celery leaves, roughly chopped
1 teaspoon hot pepper flakes (Mexican, for example, or American, Urfa or Aleppo)
1/2 to 3/4 teaspoon herbes de Provence, to taste
1/2 teaspoon freshly ground black pepper, to taste
Salt to taste
1 32-ounce box vegetable broth
7 ounces reconstituted (from can) cream of mushroom soup
1 15-ounce can red kidney beans and their liquid
1 15-ounce can garbanzo or Great Northern beans and their liquid
1 heaping cup short-form pasta, uncooked

Directions
In a large pot or Dutch oven, over medium-high heat, warm the olive oil and, in it, cook the onions for 5-6 minutes, then make a space by pushing them to the side and cook the garlic and jalapeño for 90 seconds, assuring that none of the garlic burns.

Add all the remaining ingredients, stirring them together and bring the contents of the pot to a boil. Lower to a simmer, place the cover ajar, and cook for 30-40 minutes, stirring occasionally, until the pasta is cooked through and soft. (If you wish the pasta al dente, back off on the simmering time 5-10 minutes, sampling as you go.)