Minestrone!

Really good on a cold Winter's day! :)

Instead of making my own vegetable stock, I used Better Than Bouillon Organic Vegetable Base paste (1 1/2 tbsp. mixed into 4 cups of hot water) and then just add 4 extra cups of water to the pot. You made need to add extra water as I find that bouillon to be salty.

I also used:

1 large red onion, diced

3 garlic cloves, crushed

a few carrots, sliced into coins

a few stalks of celery, diced (leaves included)

shredded savoy cabbage (as much as you like)

1 zucchini, diced

10 oz. package of chopped spinach, drained

green beans (I used frozen haricot vert - cut into small pieces while still frozen)

16 oz. can of crushed tomatoes

1 can of red kidney beans, drained and rinsed

1 can of white cannellini beans, drained and rinsed

3/4 cup whole wheat pasta, uncooked

Saute' onion & garlic in extra virgin olive oil until onions are translucent and then add rest of vegetables, besides spinach. Cook until tender. Then add crushed tomatoes, bouillon mixed w/ water & the extra 4 cups of water. Let cook for about 25 minutes; taste and test for seasonings. You may want to add sea salt/pepper, etc.

Now add the uncooked pasta and spinach and cook for another 10 minutes or until pasta is tender. 

Enjoy!