Minestrone Soup

Fall means the beginning of soup season.  Last night, I combined meatless Monday and soup with this hearty minestrone soup full of delicious beans and vegetables.  I was going to have green beans in the soup instead of peas but when I opened the freezer, I discovered 2 opened bags of peas instead of one being that of green beans.  It still tasted good and was nice and thick.  I did find a Parmesan rind I had in the freezer to add to the flavor of the soup.

Minestrone Soup

2 tbsp extra virgin olive oil

1/4 cup onions, minced

2 carrots, peeled and thinly sliced

2 cloves garlic, minced

2 tbsp celery flakes or 1 stalk of celery, diced

1 - 15 oz can garbanzo beans, rinsed and drained

1 - 15 oz can light red kidney beans rinsed and drained

1 - 28 oz can crushed tomatoes

6 cups low sodium chicken or vegetable broth

1 cup peas, fresh or frozen

1 cup pasta, I used small shells

1 tsp oregano

1 tbsp parsley

1 bay leaf

1 Parmesan rind (optional)

Salt and freshly ground pepper to taste

Heat olive oil in the bottom of a soup kettle or large dutch oven.  Add in onions and carrots and cook until tender.  Add in celery flakes and garlic and cook for an additional minute.  Add in beans, tomatoes, Parmesan rind, broth and spices.  Simmer for a half hour.  Add in peas and pasta and cook for an additional 10 minutes.  Remove bay leaf before serving.