Minestrone Soup for Fall

My roomie Mel and I made this soup on a whim and it turned out so good. Perfect on a fall day which y’all in America are coming into.

Minestrone Soup

Ingredients
1 carrot chopped
1 celery stick chopped
1 zucchini chopped
1 brown onion chopped
6 garlic cloves chopped
2 tbsp olive oil
2 tbsp tomato paste
salt and pepper

600g bacon bones (or 3 rashes bacon)
1 liter broth (veggie or chicken)
1 cup red wine (cab sav or merlot)
1 cup water
1 1/2 handful of fresh basil
1 tbsp oregano
1 tbsp thyme
1 tbsp sage
1 tbsp rosemary

1 can cannellini beans
1 can chickpeas
1 can diced tomatoes

2 tsp brown sugar
1 cup pasta

Cook vegetables in pot with olive oil for 4-5 minutes. Add tomato paste and mix well. Add either bacon bones or crispy bacon to veggie mix with broth, wine and water. Mix in herbs and canned beans and tomatoes. Bring to a boil and let simmer for about 15 minutes. Add brown sugar and pasta to soup. Let pasta cook through about another 15 minutes. Goes well with cheesy bread.