Foodie Friday - easy peasy minestrone!

Easy peasy vegan-friendly minestrone soup recipe from Caitlin of Real Swanky. Make it gluten-free by replacing the noodles with rice or pasta!

2 carrots, peeled + sliced

6 stalks celery, sliced

2 zucchini, sliced

1/4 cup tomato paste

2 onions, chopped

40 oz canned diced tomatoes

15 oz canned, drained white kidney beans

1 cup mini shell pasta

2 litres (~8 cups) water

1 tsp basil 

2 tbsp oregano

Celery salt, to taste

Pepper, to taste

Bring water to a boil. Stir in tomato paste and tomatoes. Add in everything but the shell pasta. 10 minutes before serving, add in the shell pasta and serve when the pasta is cooked to your liking. Be prepared to add a little more water, if the starchiness of the pasta soaks up a heap of the liquid.

Find more recipes from Caitlin over at The Hardcore Herbivore!