Simple, Satisfying Minestrone Soup / Jill Silverman Hough

Ingredients

• 2 tablespoons olive oil
• 1 large onion, cut into 1/4-inch dice
• 2 stalks celery, cut into 1/4-inch dice
• 1 large carrot, cut into 1/4-inch dice
• 2 tablespoons tomato paste, ideally double concentrated
• 4 cloves garlic, pressed through a garlic press or minced
• 1 tablespoon coarse kosher salt, or more to taste
• 1 1/2 teaspoons freshly ground pepper, or more to taste
• 8 cups reduced-sodium chicken or vegetable broth
• One 28-ounce can diced tomatoes
• One 15-ounce can garbanzo beans, drained
• One 15-ounce can kidney beans, drained
• 1 cup uncooked elbow macaroni pasta
• 1 cup fresh or frozen peas
• 2 tablespoons chopped fresh oregano