Deb's Minestrone Soup

I created this minestrone recipe years ago. My husband is crazy about it and requests it all the time. It really is his absolute favorite meal, especially with my homemade artisan bread (recipe soon to come!)This is truly comfort food to me. I love it, and I hope you do too!

Deb's Minestrone Soup

Serves 6-8

Ingredients:

2 cups carrots, diced

1  stalk celery diced

1/4 cup chopped onion

1 small zucchini diced

8 cups vegetable broth

1 15-ounce can Muir Gien tomato basil soup

1 15-ounce can Annies Organic Medium Vegan Chili

1 15-ounce can organic vegetarian chili beans (combo of pinto, kidney, black beans and sea salt)

1 10-ounce can Rotel Tomatoes

4 Tbsp. Tomato paste

1 cup frozen peas

1 1/2 Tbsp. Agave nectar

3/4 tsp dried oregano

1 Tbsp. Spike

2 tsp sea salt

1/2 cup chopped fresh basil

2 cups whole grain fusilli pasta (spirals)

Daiya Vegan Mozzarella for garnish

Toss all ingredients except pasta and Daiya cheese into a large soup pot.  Bring to a boil, then add in the pasta and simmer until veggies and pasta are tender, about 15 minutes. Serve each bowl garnished with vegan cheese and whole grain artisan bread. It doesn't get any better than this, just ask my hubby!