Twinestrone Soup
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 zucchini or squash, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can beans, rinsed and drained (I used kidney)
  • 4 cups vegetable broth
  • 1 14 oz can diced tomatoes
  • 1 2-inch rind parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¾ cup dried pasta of your choice
  • salt and pepper
Instructions
  1. Heat olive oil over medium heat. Add carrots through garlic and cook for about 5 minutes, until vegetables softened. Add remaining ingredients and cook for about 30 minutes. Remove parmesan rind, adjust seasonings and serve.
Recipe by Vegging at the Shore at http://veggingattheshore.com/2015/11/twinestrone-soup/