4 tablespoons olive oil
1 large diced onion and 4 cloves minced garlic
4 medium sliced carrots
2 large diced potatoes
1 can Italian stewed tomatoes (with juice)
4 cups vegetable stock
1 tablespoon Italian spices (dried)....basil, oregano, crushed red pepper, etc.
8 ounce can tomato puree
1 cup fresh, frozen, or canned green beans
2 cups kidney beans
1 cup fresh, frozen, or canned corn
1cup dried vegan pasta (spiral is best)
In large stock pot, saute onion, garlic, carrots, and potatoes in olive oil for 10 minutes.
Add Italian spices and saute 5 minutes more.
Add tomatoes. Simmer 5 minutes.
Add vegetable stock and tomato puree. Simmer until vegetables are tender.
Add corn, green beans, kidney beans, and pasta. Continue to cook until pasta is tender. Add salt and pepper if needed (to taste)!
Enjoy with some hearty vegan bread!