Minestrone soup

For the last couple years I have wrote on and off (mostly off) in spurts. I seem to have such a hard time finding something to write about frequently. I don't want to bore you all with the mundane events of our daily lives. I don't always want to be going full force on this topic or that...so what do I have to write about frequently?!

It finally came to me! Why have I not been filling all that down time in with the one thing I consistantly LOVE?!?!COOKING!!! I am ALWAYS cooking up new dishes and baking yummy treats. Sometimes they are my own recipe, sometimes recipes I find, and lots of times they are a bit of both. Instead of falling off the face of the earth- sort to speak- for several months at a time, I could be sharing my passion with you!

So, in the spirit of this new epiphany, here it is. My first offical recipe post. I assure you, it's the first of MANY!! In fact, you all might begin to wish I hadn't thought of this ;)


Minestrone soup (my own recipe)

Ingridents:

->1 box of campbells vegetable soup broth (about 4 cups)
->1 796ml can of no salt added diced tomatoes
->1 540ml can of dark red kidney beans, drained, and rinsed
->1/2 medium size onion, thinly sliced
->1/4 cup fresh, or frozen, green beans
->1/4 cup frozen corn
->1 stock of celery, thinly sliced
->1- 1 1/2 cups uncooked whole wheat pasta of your choice (if using large pasta I recommending using 1 1/2 cups dry pasta. If using small pasta, only use 1 cup
->1 large clove of garlic minced
->1/8 tsp salt
->1/2 tsp fresh ground black pepper
->2 rounded Tbsp vegetarian beef soup seasoning

Pour soup stock and tomatoes in large sauce pan. Add pasta, onions, green beans and celery. Simmer on med low until pasta is almost cooked. Add frozen corn, garlic, beef seasoning, kidney beans, salt and pepper. Simmer an additional 15 minutes. Remove from heat and let stand 5-10 minutes.

Serve and enjoy!