Minestrone

• 1 1/2 cup Kaslo Sourdough Elbow Macaroni
• 6 cups Vegetable Broth
• 1 tsp. Vegan Butter or Olive Oil
• 1 tbsp. Tomato Paste
• 1 cup Canned peeled tomatoes (strained)
• 3/4 cup Canned Kidney Beans
• 3/4 cup Canned white Navy Beans
• 1/2 cup carrots
• 1 cup Zucchini
• 4 cups Fresh Spinach
• 2 Bay Leaves
• 1 tsp. Dried Onion or ( 1/2 cup Fresh Onion)
• 1/2 tsp. Dried Garlic or ( 2 tsp. Fresh Garlic)
• Salt & Pepper

Toppings:

• Fresh Parsley
• Vegan Parmesan (optional)

Other Seasonal Vegetables to try:

• Corn
• Leeks
• Bell Peppers
• Celery
• Green Beans
• Potatoes

Step 1 Drain and rinse canned kidney and navy beans, and wash and chop all vegetables into preferred bite-sized pieces.  Sauté carrots with butter/oil over medium heat until just soft, about 4 minutes.

Step 2 In a large soup or stock pot, combine all ingredients except spinach , and pour broth over.  Stir well.    *Special Note: if you prefer to use dried beans, be sure to soak overnight, or at least 4 hours before assembling your soup. Strain and rinse before adding to the soup pot.

Step 3 Bring soup to a rolling boil, reduce heat to medium, and cover.

Step 4 Simmer your soup 10-15 minutes, until pasta is just tender. "If you prefer your soup to have more liquid, feel free to add additional broth by the cup at this stage until your desired consistency."

Step 5 Turn off heat, remove bay leaves, and add spinach into the soup and cover, allowing the tender greens to wilt, approximately 2-3 minutes.

Serve immediately, with finely grated parmesan and fresh parsley for topping.