Brown Rice Pasta, Bean & Veggie Soup (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 1 cup chopped organic red onion
• 1 cup chopped organic rainbow baby carrots
• 1 cup chopped organic celery
• 2 tbsp. chopped garlic
• 8 cups reduced sodium organic vegetable broth
• 12 oz. medium salsa
• 1 - 14.5 oz can diced tomatoes with green chiles
• 1 - 14.5 oz. can organic petite diced tomatoes
• 2 tsp. dried parsley
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. salt
• 2 bay leaves
• freshly ground black pepper
• 1 - 15.5 oz. can organic red kidney beans, rinsed & drained
• 2 - 15.5 oz. cans organic white navy beans, rinsed & drained
• 1 1/2 cups dry organic brown rice pasta elbows

Heat a large soup pot over medium heat and add the olive oil, allowing it to warm.  Add the onion, carrots, celery and garlic to the pot and cook until veggies start to soften, about 8 minutes, stirring occasionally.

Add the broth, salsa, tomatoes and seasonings to the pot and stir to combine.  Bring the soup to a boil and reduce it to a simmer.  

Cover the pot and allow it to simmer covered for 25 minutes. 

Meanwhile, bring a pot of water to a boil and cook the brown rice pasta according to the package directions.  Drain the pasta and set aside.

Stir the cooked pasta, navy and kidney beans into the soup and remove the bay leaves.   Allow to simmer uncovered for 5 minutes.

Yields ten 2-cup servings:  215 calories, 9.4g protein, 8.6g fiber & 0.6g fat per serving. ENJOY!