Minestrone

Minestrone This is one of my favorite soups!  I love having a bowl of minestrone soup with warm bread and a salad.  Just tasty!  A wonderful recipe for all ocassions. Pair this soup with a crispy Romain salad and some breadsticks and you have a wonderful, healthy, and light supper. Let us know what you think. Recipe and Ingredients Recipe and Ingredients

Recipe

• 1 (15 ounce) can red Kidney beans, drained
• 1 (15 ounce) can small white beans, drained
• 1 (14 ounce) can diced tomatoes (Optional)
• 1 cup shredded cabbage
• 2 tsp. tomato paste
• 4 medium tomatoes, chopped
• 2 Tablespoons minced fresh parsley
• 1 teaspoon dry oregano
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• Salt to taste
• 2 ½ teaspoon vegan chickenish seasoning
• 2-3 cups cooked small shell pasta

Directions

1. Heat the 2 tablespoons of water over medium heat in a large soup pot.
2. Add onion and let soften for 2 minutes. Add celery, garlic, carrots and zucchini until onions are translucent.
3. Add water or vegetable broth to pot, plus tomatoes, beans, cabbage and spices.
4. Bring soup to a boil, then reduce heat and allow simmering for 35 to 40 minutes until vegetables are cooked.
5. Add cooked pasta shells and cook for an additional 2 minutes.