🌱 Veggie Pasta Fagioli Soup 🍲

• Olive oil
• 2 tbsp. minced garlic
• 1 large red onion, chopped
• 2 carrots, peeled and chopped
• 4 stalks celery, chopped
• 1 1/2 cups dry small elbow pasta
• 8 cups reduced sodium vegetable broth
• 1 - 12 oz. jar salsa
• 1 - 14.5 oz can petite diced tomatoes with garlic & olive oil
• 1 - 10 oz. can Rotel tomatoes
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1/2 tsp. dried ground thyme
• 1 tsp. salt
• 2 bay leaves
• 1 tbsp. freeze dried parsley
• freshly ground black pepper
• 1 - 15.5 oz. can kidney beans, rinsed and drained
• 2 - 15.5 oz cans white navy beans, rinsed and drained

Drizzle a large soup pot with olive oil and heat to medium.  Add the carrots, celery, red onions and garlic to the pot and cook, stirring frequently, until the veggies soften, about 8 minutes.

Add the broth, salsa, tomatoes, Rotel, bay leaves, basil, oregano, thyme, salt and parsley the soup pot with cooked veggies, generously season with freshly ground black pepper, and bring it to a boil.  Reduce heat to a simmer, cover the pot and let it simmer, covered, for 20 minutes.

Meanwhile, heat a pot of water and bring it to a boil.  Add the pasta and cook according to package instructions.  Drain and set aside.

Stir the cooked pasta, kidney beans and white beans into the pot and allow the soup to warm for about 5 minute. Leave on low until ready to enjoy.  Remove the bay leaves and enjoy!

Yields:  10 - 2 cup servings:  256 calories, .5 grams fat, 12.6 grams protein, 35.6 net carbs each. Yum!