Minestrone Soup

INGREDIENTS

1 cup of pasta
1 box of vegetable bouillon (to make 4 quarts with water)
1 can of chickpeas
1 can of kidney beans
1 can of green beans
2 cans of diced tomatoes
2 carrots
2 celery ribs
1 onion
1 tsp garlic powder
1 tablespoon vegetable oil
Salt and pepper to taste
Lemon (optional)
Fresh parsley (optional)
Parmesan cheese (optional)

INSTRUCTIONS

• Prepare your ingredients ahead of time:
  • Boil 4 cups of water and add the bouillon now, so it will be ready when you need it
  • Peel and dice the carrots and onions
  • Remove the tops and bottoms of the celery, dice
  • Drain the canned green beans, chickpeas and kidney beans, rinse with water
  1. In a large pot with a lid, heat the 1 tbsp oil over a medium-high heat
  2. Add the prepared carrots, onion, celery, garlic powder and oregano to the heated oil and sauté for 5 minutes
  3. Add the remaining ingredients:
     1. Drained and rinsed – 1 can of chickpeas, 1 can of green beans, and 1 can of kidney beans
     2. 2 cans of diced tomatoes with the canning liquid included
     3. Add 1 cup of pasta
  4. Bring all the ingredients to a boil, then reduce heat to low. Cover the pot but do not put the lid on tight, leave it slightly off centered so steam will escape while the soup simmers
  5. Simmer the soup for 20 – 25 minutes, or until the pasta has reached your preferred firmness
  6. Let soup cool slightly before serving. Top with a twist of lemon, fresh parsley and grated parmesan cheese.

CARROT TIPS

• If you want to cook the pasta separately to control the firmness – you can! Add to the soup in the last 5 minutes of step #5 if you do.
• Add ½ teaspoon red pepper flakes for an extra kick.
• Add more vegetables like: potatoes, kale and summer squash to make this soup even heartier
• Double the recipe next time and make some for later! Leftovers from this soup freeze great!

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