Vegan Minestrone Soup Recipe

The day before soak 1/2 pound each of dried pinto beans and dried great northern beans.

4 Tbsp butter

1 large onion, large chop
2 cloves garlic, minced
water
1 tsp Italian seasoning
1 14oz can fresh cut tomatoes
6 carrots, peeled and sliced
2 large potatoes, peeled and diced
salt and pepper
2 bay leaves
your favorite small pasta such as bowties, penne or shells

1. Melt butter in a large soup pan
2. Add onion and garlic
3. Saute until translucent
4. Add carrots and potatoes and sweat on law heat, covered for 8-10 minutes
5. Add tomatoes
6. Drain soaked beans and add to soup
7. Cover with water to 1 inch above vegetables, add Italian seasoning and bay leaf
8. Simmer for 2 to 3 hours
9. Salt and pepper to taste
10. While soup is simmering cook 1/2 pound of pasta according to package directions
11. Serve hot, adding pasta as you serve
12. Garnish with Parmesan cheese

This recipe was made for me by my grandmother for lunch yesterday.  She had all the granddaughters over for a heritage baking day, and served four types of soup for us to sample for lunch, including this vegan one for me!  It was a little mild, but with some salt and pepper added, it was very hearty and satisfying.  The carnivores who tried it added some Parmesan cheese on top, and found that to be even tastier then!