Ingredients
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3 Carrots
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1 Onion
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3 Stalks Celery
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2 Cloves Garlic
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5 Cups Veggie Broth
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1 Teaspoon Italian Seasoning
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2 Tablespoons Tomato Paste
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2 Bay Leaves
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1 Can Diced Tomatoes
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1 Can Kidney Beans
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1 Can Green Beans
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8 Ounces PastaMacaroni, Rotini, Penne, etc.
Directions
- Prepare Ingredients: Dice the carrots, onions, and celery. Mince garlic. Open and strain kidney beans and green beans.
- Prepare Soup: In a large pot saute carrots, onion, and celery for several minutes until the onion is translucent. Add garlic and saute another 1-2 minutes. Add veggie broth, tomato paste, bay leaves, diced tomatoes, kidney beans, and green beans. Bring to a simmer and cook for 20-30 minutes until the vegetables are soft.
- Cook Pasta: While the soup is simmering, bring a large pot of water to boil and cook pasta according to package directions. You can use any pasta but some that work really well are macaroni, rotini and penne pastas. Once cooked to al dente, remove from the heat and strain. Set aside for step 4.
- Finish Soup: Remove the soup from the heat and remove the bay leaves. Add in the butter and pasta and stir until the butter is melted. Add salt and pepper to taste.
Meal Prep Tip:
This soup keeps well in the refrigerator for up to 5 days. It can also be frozen for about 6 months.
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