Saturday, February 19, 2011

Easy Minestrone Soup

I made this soup tonight for dinner. We (my husband and I) just wanted something simple, quick, and something that will keep us warm for a cold, rainy night like it is now. This soup was perfect. It was light, filling, and delicious.

2 (15 oz) cans of cannellini beans (mash up one of the canned beans in the can with a fork, this will thicken the soup and will give it a meaty flavor)
1  (14.5 oz) can tomatoes with green chiles
1 cup cooked small shell pasta
1 zucchini, chopped
2 cloves garlic, minced
1 small red bell pepper
1 cube vegetable bouillon (vegan)
1 teaspoon olive oil
2 tablespoons Bragg's amino or 1 tablespoon soy sauce
salt to taste

Saute garlic in olive oil over a medium high heat. Stir in bell pepper, both whole and mashed up cannellini beans, tomatoes, zucchini, vegetable bouillon, bragg's amino and salt. Let it come to boil, then add the cooked pasta. Cook for another 3 minutes or until the vegetables are tender. Serve.

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