Better than OG Minestrone soup.

WOW, It has been such a long time since I have updated! There hasn't been much time to cook or bake, since I have recently moved out of my home. It's been busy with my parents and brother moving everything and painting. Its gets pretty tiring watching people work, but since they did so much for me, I decided to make them a nice lunch! I searched all over for a vegan minestrone soup recipe and finally found one at Almost Vegan. It seemed simple enough so I thought I would try it out. The end result: TRES MAGNIFIQUE!!! The best soup I have ever experienced!

2 small onions
2 zucchini
2 yellow squash
2-3 cloves garlic
2 cans stewed tomatoes
4-5 Knorr Vegetarian Vegetable Bouillon
1 can kidney beans
1 can great northern beans
dried basil - 1 tablespoon
salt & pepper
olive oil
5 cups water
4oz. tomato sauce
1/2 box mini pasta shells

1.)Dice the onions, slice zucchini and squash, and mince garlic.

2.) Pour about a tablespoon of olive oil into a large soup pot over med-high heat. Toss in the onion, zucchini and squash. Saute until onion becomes almost translucent. Add the basil, season with salt & pepper. Add the minced garlic and saute another few moments until before the garlic browns.

3.) Put the Knorr Vegetarian Vegetable Bouillon into the pot, smash it with a wooden spoon while the garlic is cooking and then pour in the 5 cups water.

4.) Add the stewed tomatoes and the tomato sauce and bring to a low boil, then turn it down right away to a simmer.

5.) Add the beans and let it cook on low to combine the ingredients. At least 10 minutes.

6.) While the soup is cooking, make the mini pasta shells. Instead of cooking the pasta with the soup, it keeps the shells from getting too mushy. So cook the pasta according to instructions on the box, then drain it in a strainer and rinse it in cold water to stop it from cooking.

7.) Place a handful of pasta in the bottom of a bowl, ladle the minestrone soup on top of it. And enjoy!!