Ruth's MinestroneSubmitted by: ANTIOCHIA
IntroductionA light vegan soup, chock full of veggies! A light vegan soup, chock full of veggies!
1 cup chopped onions
1 cup diced celery
1 cup diced carrots
3 garlic cloves, minced
7 cups water
2 14.5-oz cans diced tomatoes (or use 1 can tomatoes and then use the can to measure 1 can's amount of V-8 or tomato juice)
2 cups shredded cabbage
1 cup frozen corn kernels, thawed under running water
1 can kidney beans, rinsed and drained (or 1-1/2 cups cooked kidney beans)
2 Knorr Vegetable Bouillon cubes
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon freshly ground pepper (or to taste)
4 oz. dry whole wheat pasta shells ( a little less than 2 cups)
Makes about 12 cups of soup, or 12 servings of 1 cup each.
Number of Servings: 12
Recipe submitted by SparkPeople user ANTIOCHIA.