Minestrone Soup

Ingredients

1 can of kidney beans

1 can of black beans

1 can of whole kernel corn

1 can of garbonzo beans

1 can of peas, or 1 bag of frozen peas (optional)

1 zuccini

1-2 carrots

2 cans of diced tomatoes

1 cup of chopped onions

1 box of penne pasta

Italian seasoning and salt to taste

Time:  approximately 30 minutes prep and cook time combined

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This is another hearty meal.  This is a favorite of mine.  It's also super easy.

 Drain all those cans.  She just did it over the sink with the lids of these cans slightly ajar.
Becca is not a fan of peas, and as this is her dinner today, we did not include them.  She is however a big fan of the corn, so she insisted on two cans of corn instead of one. 

 Pour them all in the pot!

 Then you'll want to add two cans of diced tomatoes.  We like these Hunts Basil, Garlic and Oregano ones.

 Pour them in the pot with the beans and veggies.

 Then we take about one cup of baby carrots and cut them up a little.  She used our zig zag cutter.

 And tonight we added some zig zag cut zucchini squash.  One whole zucchini squash to be precise.

 Throw those veggies into the pot too!

 Now, as I am posting this, I realized that we forgot to add some onion to this pot.  Oops!  It was still yummy.  But normally, we'll throw in about 1 cup of chopped up white onions.  I like using the frozen chopped onions to be tear free.

 This is what your soup will look like at first.

 At this point, we put in just enough water to totally cover everything, and leave room for the zucchini to float to the top.

 Let all that lightly boil for about 10 minutes.  

Then you'll add your pasta.  We like penne the best, but you can use shells, or other varieties if you like.  

Here's what we used for ours tonight.  One box will do.

 And to wrap it up, we like to season it with some Italian Seasoning and some salt.   Steve likes to add a generous amount of pepper to his bowl too.   

 The finished product!  Yummy!