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!

Ingredients:

• 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

Instructions:

Take a big pot 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!

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2 Comments Created by Anne P