Vegan Minestrone

I love minestrone.  It is such a flavorful homey soup that will never get old.  I have been using this recipe since we got married and I think we will continue to use it until Ryan and I are two old love birds that can't get up out of our rocking chairs :)  This soup is a classic that nearly everyone loves and it is healthy.  My sweet angel Carson loves this and it does my heart good to see him getting spoonfuls of fresh greenbeans, zucchini, carrots, and beans. He even seems to understand the benefit of good health this soup can bring because after each bite he puts his spoon down and claps :)  Anyways, serve this up on one of these cold winter days and warm your insides. Enjoy!


Minestrone

3 tablespoons olive oil
1/2 yellow onion, chopped
3 cloves garlic
1- 1 1/2 cups carrot, chopped
1-1 1/2 cups zucchini, chopped
1- 1 1/2 cups green beans, chopped
1 can kidney beans, rinsed and drained
1 cup sea shell pasta (or whatever pasta you have on hand)
4 cups vegetable or chicken broth 
2 15oz cans tomato sauce
2 tablespoons dried basil (add more to taste if needed)
1.5 tablespoons dried oregano (add more to taste if needed)
salt and pepper to taste (I would say at least 1/2 tsp each)

Directions

In large stock pot over medium low heat, heat olive oil and saute onion for 4-5 minutes, or until tender.  Add garlic and saute for about a minute longer.  Add chicken broth, tomato sauce, and vegetables.  Bring to a boil and then reduce heat to a simmer and cook until vegetables are tender (about 15 min).  Then add kidney beans, pasta, basil, oregano, salt and pepper and simmer until noodles are cooked through. If there doesn't seem to be enough liquid add a cup more of vegetable broth (I sometimes add up to 3 additional cups) or you could add another can of tomato sauce.  Reduce heat to low and serve.