Perfect for a cold winter day, this hearty soup is a meal in itself. A tasty blend of vegetables, beans and whole grain pasta, simmered in a tomato-based broth, this soup contains lots of fiber, antioxidants, vitamins and minerals.
Wash beans and soak beans overnight in a large pot with water 3″ above beans. Cook beans for 1-1 ½ hours or until beans are tender; set aside. If using canned beans, rinse and drain beans.
In large pot, heat oil and add garlic, onion and celery; sauté over low heat until onion is golden. Add tomatoes, tomato paste, water, vegetables, and seasonings and cook for approximately 45 minutes to 1 hour, or until vegetables are almost tender. Add beans and dry pasta; continue cooking for approximately 20-30 minutes or until all ingredients are tender.
Servings: approximately 8-10
Note: Soup can be frozen in containers and reheated for future use.