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Bean and Veggie Soup
- 2 medium carrots
- 1 small onion
- 2 medium cloves garlic
- 2 medium celery stalks
- 1 large tomato
- 1 medium yellow squash
- 1 (15½-ounce) can red kidney beans
- 1 Tablespoon canola oil
- 1 teaspoon dried basil or dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 (14½-ounce) cans low-sodium chicken or beef broth
- ½ cup water
- 1 cup frozen green sweet peas
- 1 cup whole wheat pasta, such as wagon wheels, macaroni, or penne
- ¼ cup fresh parsley
- Can opener
- Cutting board
- Large pot
- Measuring cups
- Measuring spoons
- Mixing spoon
- Sharp knife
- Vegetable peeler
- Peel carrots, onion, and garlic cloves. Rinse carrots, onion, celery, tomato, and squash.
- Dice onion, celery, and tomato. Mince garlic.
- Cut carrots and squash in half lengthwise. Place flat side down. Cut into thin, half-moon slices.
- If using, rinse parsley. Pluck leaves from stems. Mince.
- In a colander, drain and rinse beans.
- In a large pot over medium heat, heat oil. Add carrots, onion, garlic, and celery. Cook until slightly soft.
- Add dried herbs, salt, and pepper. Stir.
- Add broth, water, tomatoes, squash, beans, and peas. Bring to a boil over high heat.
- Add pasta. Reduce heat and simmer. Cook until pasta is tender, about 8–12 minutes.
- If using parsley, stir into soup before serving.
- Use any veggies you like. Adjust cooking time as needed for the veggies you use.
- Use any type of canned or cooked beans. Try black beans, chickpeas, cannellini beans, or lima beans.
- Try using fresh cilantro or basil instead of parsley.
- Double the recipe. Freeze leftovers for another night. Or, freeze in individual servings and pull out for quick lunches.