I actually had to buy an enormous 3 gallon pot just to make it. I'm not complaining... we all know i'll use it again.
Vegetarian Minestrone Soup
2 T olive oil
2 large onions
1 lb carrots
1 bunch of celery
2 cans (29oz.) kidney beans
2 cans (14.5 oz.) diced tomatoes
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) green peas
3 can (14.5 oz) water (rinse the tomato sauce can, and use it)
3 boxes (24 oz.) vegetable stock
2 t crushed garlic
2 T mixed herbs (I used parsley, oregano, thyme, rosemary - use what you have!)
1 lb chopped kale
1 lb pasta
salt and pepper to taste (at least 2 t of each)
1.Get your mirepoix ready (fancy French term for the base combination of onion, carrot, and celery). I chop my veggies to be bite size. Goal here is to have them all the same size so they cook evenly. One thing to note is that you don't have to peel the carrots before you chop them. A lot of the good nutrients are on the outside skin!
3. Add the tomatoes, tomato sauce, water, and vegetable stock. Bring to a boil, reduce to simmer for at least 15 minutes.
4. Bring soup back to a boil and drop in your pasta (uncooked). It will cook in the soup.
5. Add the peas, beans, kale, and herbs. Cook until heated through. Try not too cook it too long after you add the pasta, as it may make the noodles too overdone for your taste.
6. Add salt and pepper to desired taste. Hot sauce would be good in this too if you want a kick!
Makes about 2.5 gallons. I know. it's a ridiculous amount. Gives a whole new meaning to meal prep.