- 2 Carrots Medium
- 1 Onion Small
- 2 Garlic Cloves Medium
- 2 Celery Stalks
- 1 Tomato Large
- 1 Yellow Squash Medium
- 1 can Red Kidney Beans 15½ ounce can
- 1 Tablespoon Canola Oil
- 1 teaspoon Basil Dried, or dried oregano
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2 cans Broth 14½ ounce cans; low-sodium chicken or beef broth
- ½ cup Water
- 1 cup Green Sweet Peas Frozen
- 1 cup Pasta Whole wheat; wagon wheels, macaroni, penne, etc.
- ¼ cup Parsley Optional; fresh
- Large Pot
- Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
- Dice onion, celery, and tomato. Mince garlic.
- Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
- If using, rinse parsley. Pluck leaves from stems. Mince.
- In a colander, drain and rinse beans.
- In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
- Add dried herbs, salt, and pepper. Stir.
- Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
- Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8-12 minutes.
- If using parsley, stir into soup before serving.
- Use any veggies you like. Adjust cooking time as needed for the veggies you use.
- Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
- Try using fresh cilantro or basil instead of parsley.
- Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.
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