Minestrone Soup

Since Erik wasn't feeling well, I decided to make minestrone soup for lunch on Saturday. I saw this recipe on my friend's food blog & it looked good! I modified the recipe a bit and mine is below...

Ingredients:

• 4 C veggie broth (1 32oz container)
• 1 15oz can tomato sauce
• 1 1/2 C water
• Chopped veggies (I used a zuccini, a carrot, a red potato, 3 stalks of celery, 2 chopped basil leaves, a half a bag of leftover frozen veggie mix, a chopped onion, and 3 cloves of garlic)
  
• 1 can kidney beans
• 3 C (cooked) whole wheat pasta
• Cracked pepper

Instructions:

Take a big pot and place it on the stove. Put chopped garlic & onion in the pan and cook over olive oil. Pour in 1 15oz can tomato sauce, an entire container (~4 cups) of veggie broth, and 1 & 1/2 C of water. Turn heat to medium high.

Chop veggies and add them in. Bring mixture to a simmer. Toss in the chopped fresh basil leaves, 1 can drained and rinsed kidney beans, and 3 cups whole wheat pasta, and top with some cracked pepper. Let mixture warm (you don’t want to overcook the veggies!) and enjoy!

After the soup was ready, I dumped in about a Tablespoon of Red Pepper Flakes and some cayenne pepper seasoning to make this soup spicy.

Check out this knife....Erik purchased it in Chinatown. It is awesome. It is so sharp & cuts everything...and it was about $8!