Italian Veggie Soup

.5 cups chopped carrots
1.5 cups chopped zucchini
4 small ribs celery trimmed and sliced thin
.5 cup chopped celery heart with leaves
2 scallions white and light green parts only, sliced thin
4 tsp minced garlic
1cup fresh or frozen chopped green beans
2 cups shredded cabbage (pre sliced is even faster)
1 medium onion halved and sliced thin
1 can stewd tomatoes
1 can diced italian style tomatoes
8 cups water
garlic powder, onion powder, oregano, basil, salt, pepper & crushed red pepper to taste.
***
1 can dark red kidney beans drained and rinsed
1 cup white beans, drained and rinsed
1 cup Farfalle pasta

save sodium by using dried beans that you have pre soaked and cooked yourself, I always have some on hand for easy prep.

add all ingredients to stock pot up to *** cook for 35 mins on medium heat, when rapid boil is reached simmer on low. after 35 mins add last 3 ingredients and cook for 10 minutes. allow to cool for 5 minutes on stove before serving. stir occasionally.

Serving Size: makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TRIX78.