While it isn’t that chilly here, this delicious and hearty soup helps get me in the mood for cozy cold weather. It’s packed with delicious vegetables, and it is so great for taking for lunches! I like in my lunches to add the pasta separately each day to keep the noodles nice and al dente. I hope you enjoy this one as much as I do!
- 2 Tbsp olive oil, divided
- 2 Apple Sage Field Roast veggie sausages
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
- 28 ounce can fire roasted crushed tomatoes
- 3 cups vegetable broth + one cup water
- 1 T Italian seasoning
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta (you can substitute any shape you like)
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese , for serving
- 3 Tbsp minced fresh basil
- Heat 1 Tbsp olive oil in a large pot over medium high heat. Add onions, carrots, and celery and saute over medium-high heat until tender - about 6 minutes. Add the garlic and veggie sausage - saute 1 minute longer.
- Add veggie broth, crushed tomatoes, water, basil, Italian seasoning and then season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
- Meanwhile, prepare ditalani pasta according to directions on package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and garbanzo beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Serve warm with grated Romano or Parmesan cheese.
- *If making this for lunches, add the pasta each morning to the portioned soup to keep it from getting soggy.