Vegan Minestrone Soup

•1 tablespoon olive oil
•1 cup diced white onion
•1 cup diced carrots
•3 to 5 cloves garlic, minced
•1/2 cup diced celery
•1/2 cup diced green bell pepper
•2 32-ounce cartons organic vegetable broth
•1 15 ounce can black beans, rinsed
•1 14.5-ounce can diced tomatoes (do not drain)
•1 cup frozen mixed vegetables, thawed
•1 bay leaf
•1 tablespoon dried oregano leaves
•1 tablespoon dried thyme leaves
•Salt and freshly ground black pepper
•1 cup miniature dried pasta
•Extra-virgin olive oil (garnish)

In a large soup pot, heat olive oil over medium heat until it starts to shimmer. Add onion, carrots, garlic, celery and bell pepper and sauté until onion just begins to brown, approximately 5 minutes.

Add vegetable broth, beans, tomatoes, mixed vegetables and seasonings to pot. Bring to a boil, then reduce heat to low and simmer covered for 1 to 1 1/2 hours. If soup is thick, add a little additional water or broth. Taste and adjust seasonings as needed.

About 10 minutes before serving, raise heat so soup comes to a slow boil. Add miniature pasta, and continue cooking 7 minutes until pasta is al dente. Ladle into individual bowls and garnish with drizzles of olive oil (nonvegans could top with grated parmesan). Serve at once with crusty artisan bread.

Number of Servings: 12

Recipe submitted by SparkPeople user DRSUNSHINE1.