Soup on an autumn evening is so satisfying. Soup that takes just minutes to make is somehow even more satisfying. You can whip up a batch of this Vegetarian Minestrone soup in no time at all, leaving you plenty of time to attend to all the other, more important things in your life.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups V8 juice
- 4 cups vegetarian broth
- 1/2 cup shell pasta
- 1 (15 ounce can) chickpeas, drained
- 1 (15 ounce can) red kidney beans, drained
- 2 (14 oz cans each) diced tomatoes
- 1 tsp. dried Italian seasoning
- 1 tsp. sugar
- 1/2 tsp. black pepper
- 1 cup frozen carrots
- 1 cup frozen green peas
In a large pot, heat olive oil and saute the garlic cloves in the olive oil, then add the V8, broth, and bring to a boil. Add the pasta, then cook until the pasta is tender, about 15 minutes. Once the pasta is cooked, add remaining ingredients, stir, and serve immediately with a loaf of crusty bread.