1 medium onion – diced small
3 cloves garlic - crushed
2 Tbs olive oil
28 oz can diced tomatoes
1 tsp dried thyme
1 tsp black pepper (fresh ground if possible)
2 boxes of vegetable broth
2 cans of beans (cannelloni work well as do red kidney beans)
2 medium zucchini - chopped
3-4 carrots – chopped
Box of pasta – your choice
** Please note you can also add other fresh veggies such as brocolli, peas, mushrooms whatever you have on hand - be creative!!
Sauté the onion and garlic in the olive oil until lightly browned.
Add the can of tomatoes with its juice and simmer briefly. Add vegetable broth and beans (drained) and simmer for a while.
Add veggies closer to serving so they don’t get mushy. In a small separate pot cook the pasta to you liking (el dente works best to avoid the mush factor).
Before serving add in pasta and garnish individual bowls with fresh basil and Parmesan cheese.