Vegeterian Life - Day 3

This is the ultimate comfort food for our family. When it is cold outside, I instantly want Minestrone. When my Mom came out for Libby's birth, she made a lot of soups and put them in the freezer. This one freezes fantastically. We didn't freeze it with the pasta, just add it when we are heating it up.
Great soup, year round!!!

Minestrone

serves 4 to 6 -- but really a lot more than that!

6 C. Vegetable broth
1-2(15.5 ounce) can cannellini beans, drained and rinsed
1 (28 ounce) can diced tomatoes
2 T. olive oil
2 onions, chopped fine
4 garlic cloves, minced
1/2 C. dry pasta (we like orzo, but any small pasta will work)
1 (16 ounce) bag frozen mixed vegetables*
1/4 C. minced fresh basil
salt and pepper to taste

1. Bring broth, beans and tomatoes to boil in large saucepan.
2. Meanwhile, heat oil in dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
3. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper and enjoy!

*I use fresh veggies for this a lot. Just whatever I can find - zucchini, squash, green beans, spinach, carrots -- you really can't go wrong. If you're going to do fresh veggies though, cook them a little with the onions and garlic first.