1 tbsp olive oil
1/2 onion
4 cloves garlic, chopped
1 cup carrot straws
4 celery stalks, chopped
1 15 oz can kidney beans
1 15 oz can pinto beans
1 15 oz can white beans
1 15 oz can tomato sauce
1 15 oz can crushed fire roasted tomatoes
2 bay leaves
3 tbsp Italian seasoning
1 32 oz carton vegetable broth
2 1/2 cups water
dash of salt
1/2 teaspoon black pepper
8 oz whole wheat small pasta
Heat olive oil in large pot over medium/high. Add onion, garlic, carrots and celery. Saute for 3-4 minutes. Add the rest of the ingredients except the pasta. Simmer over low to medium heat for 25 minutes. Add the pasta and cook for an additional 9 minutes or until pasta is al dente.
This soup is good with a piece of healthy whole wheat bread. I like to look for breads with only a few ingredients. I am a label reading nut. Most breads in the supermarket are loaded with sugar and preservatives. This one is my favorite and they are local!
Makes 8 (2 cup) servings. Approximately 300 calories per serving. Additional calories if you add bread.
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