2 Tbsp olive oil
1 medium onion diced
2 stalks celery diced
1 tsp garlic, minced
2 32oz cartons vegetable broth/stock
1 12oz bag frozen mixed vegetables
1 can black beans, drained
1 handful kale or spinach
1 cup small pasta like mini shells, ditalini, orzo or quinoa
1 tsp Italian seasoning
salt and pepper to taste
- In a large soup pot heat oil over medium-high heat. Add onion and celery and cook until tender, about 5 minutes.
- Add garlic and veggie broth to pot. Increase heat to high, and bring mixture to a boil
- Add in remaining ingredients and return to boil. Cook 10 minutes or until pasta is tender, (15 min for quinoa) stirring ocasionally. let cool slightly and serve with toasty bead or crackers.