Minestrone soup recipe

It is cold out… Cooking With CSA tucked a great minestrone soup recipe last week. Not only will it keep you warm, it is vegan and gluten free!

 

 

 

 

Ingredients:
4 cups vegetable broth
2 Tbsp. tomato paste
1 package quinoa pasta shells
2 cups green beans
2 cups carrots
1 small potato or sweet potato
1 onion
2 stalks celery
2 cloves garlic
2 cups white beans
1 Tbsp. oregano
1 tsp. basil
Salt and pepper to taste

Directions:
Chop all vegetables, Chop potato very small.
In a large soup pot place onions, garlic and sauté.
Add a little bit of the vegetable broth and cook for 3-5 minutes.
Then add all remaining ingredients and bring to a boil, stir well. Cover and turn soup down to a simmer and cook for 40 minutes.
While soup cooks, cook pasta according to package directions. When pasta is finished add to soup pot. Stir well and serve.
Will keep for 3-4 days in the refrigerator.