This week, both Tyler and I wanted to challenge our cooking skills by going vegetarian. When we went to the store and bought our meal ingredients, I really had the intention of making vegetable soup when I realized I was getting ingredients for Minestrone soup for our first meal. With new soups, I usually like to wing it and see how it goes, and this one turned out super well! I received several requests for the recipe, so I shared it below.

Tune into my Instagram @thehealthyteachblog to see how the rest of our week goes! Enjoy!

 

Ingredients

2 tbsp of olive oil

1 onion

1 tbsp of garlic

4 large carrots

2 yellow squash

2 russet potatoes

1 can of green beans

1 tbsp of fresh basil

1 can of red organic kidney beans

Banza Chickpea pasta shells

1 can of diced tomatoes

8 oz of tomato sauce

6 cups of vegetable broth

1 teaspoon of oregano

1 teaspoon of dried basil

1 tbsp of garlic salt

salt and pepper to taste

 

Directions

Heat the olive oil in a large pot over medium-high heat. Add garlic and diced onion until thoroughly cooked. Then, add the carrots and squash until cooked (cut to your preference). Stir in the green beans, dried oregano, basil, salt, garlic salt, and pepper; cook for about two more minutes. Add the vegetable broth, diced tomatoes, kidney beans and tomato sauce- wait until boiling. When soup boils, add the shell pasta and potatoes. Cover and let simmer until potatoes and shells are tender. Top with basil and parmesan- serve and enjoy!