Tasty Planner - Recipe - Vegetable Pasta Soup by Johnny Price

Instructions

1. Dice all the veggies and open the cans of beans (and corn if you’re using canned corn); be sure not to skin the squash — just scoop out the seeds and dice it up

2. Heat up the olive oil in a large pot and sautee the onion and garlic

3. Throw in all the veggies except the spinach; stir and heat up until veggies start to get a little soft

4. Season veggies with some salt, pepper and Italian seasoning

5. Throw in the beans, pasta, stewed tomatoes, and enough water so that the pot is nearly full (not all the way!); heat on high until boiling, then turn down to medium heat

6. Mix vegetable bullion with warm water in a cup until dissolved, and pour into soup; boil until pasta nearly cooked

7. Throw in the spinach a couple minutes before the soup is done; when the pasta is cooked, the soup is done; be sure to season with more salt, pepper and Italian seasoning to taste — you know when it is seasoned right when you taste it and say, “Oh … my … God!”