Vegetarian Minestrone

Recently a friend experienced a traumatic injury and health complications. She is vegetarian and LOVES soups. So, what better to make than a vegetarian minestrone soup!

Ingredients
1 medium onion diced
2 celery stalk sliced
2 large carrots sliced 1 zucchini sliced into quarters
1 teaspoon dried thyme
1 teaspoon organo
4 cloves garlic minced
2 tablespoon tomato paste
1 28oz can of crushed tomatoes
6 cups vegetable broth
15oz can kidney beans
15oz can white beans
1 box of noodles (I chose Ziti)

Directions
1. In a large stock pot, add the onions, celery, and carrots with oil. Stirring occasionally until vegetables are soften, about 5 minutes.
2. Add the zucchini, thyme, oregano, and garlic. Cook until fragrant, about 1 minute.
3. Add the tomato paste, crushed tomatoes with juices, and vegetable broth. Bring to a boil, then reduce to simmer, about 20 minutes.
4. Cook pasta as directed. Once soup base is ready, add pasta to soup.

ENJOY! If you want to can the soup, ladle into mason jars, add lids and wrings and process in boiling water for 20 minutes. I recommend washing rings and jars to sanitize in advance.