Day 2 Lunch: Quick Veggie Minestrone Soup

Ingredients:

• 2 cups low sodium vegetable broth
  
• 14.5 oz canned whole peeled tomatoes - no salt added, with juice
  
• 1 6 oz tomato paste
  
• 2 cups frozen mixed vegetables
  
• 1-2 cloves garlic crushed
  
• 1 tsp. tsp.
  
• 1/2 tsp. dried thyme
  
• 15.5 oz canned kidney beans low sodium, rinsed and drained
  
• 1 cup gluten-free pasta uncooked, I use the Tinkyada brand
  
• ground black pepper and sea salt to taste (or vegan parmesan cheese)
  
  
  

Directions:

1. Add tomatoes and juice to a large saucepan and break tomatoes into chunks with the edge of a large spoon.
   
2. Add vegetable broth, tomato paste, mixed vegetables, garlic, basil and thyme, stir to mix well, cover and bring to a boil over medium high heat.
   
3. Reduce heat to medium and simmer partially covered for 5 minutes, stirring occasionally.
   
4. Add kidney beans and pasta and continue to simmer partially covered on medium or medium low heat for about 15 minutes or until veggies and pasta are soft. (Stir every few minutes and be careful not to overcook the pasta.)
   
5. Sprinkle individual servings with ground black pepper, salt and/or vegan parmesan cheese to taste.

RECIPE: www.veggieprimer.com 

Source: Veggie Primer
http://veggieprimer.com/quick-veggie-minestrone-soup/ ​