Veggie-tastic Minestrone Soup
Makes one large pot (5 quarts) — serves about 8 to 10
I love this soup and make it all the time. It’s so delicious and nutritious, not to mention super easy to throw together. It’s also a great way to use up extra veggies sitting around in your fridge!
- 4 C veggie broth (1 32oz container)
- 1 15oz can tomato sauce
- 1/2 C water
- Chopped veggies (I usually use a variation of the following: carrots, squash, zucchini, celery, frozen peas, a big handful of kale, etc.)
- 8 basil leaves (optional), chopped
- 1 can kidney beans
- 3 C (cooked) whole wheat pasta
- Cracked pepper
Take a big pot (mine is 5 quarts) and place it on the stove. Pour in 1 15oz can tomato sauce, an entire container (~4 cups) of veggie broth (I used Nature’s Promise), and 1/2 C of water. Turn heat to medium high.
Chop veggies and add them in. Bring mixture to a simmer. Toss in the chopped fresh basil leaves, 1 can drained and rinsed kidney beans, and 3 cups whole wheat pasta, and top with some cracked pepper. Let mixture warm (you don’t want to overcook the veggies!) and enjoy!