Share my recipe Sunday- Easy Vegetable Minestrone Soup

Easy Vegetable Minestrone Soup with Garlic Bread

1 tsp Canola Oil
· 1 large onion
· 2 stalks celery
· 2-3 carrots
· 2 tsp prepared garlic (from a jar)
· 4 cups (900 ml) Vegetable Broth, Low-Sodium
· 1 can diced tomatoes (14 oz / 398 ml)
· 1 can mixed beans (19 oz / 540 ml)
· 2 tbsp tomato paste
· 2 tsp Italian Seasoning
· 1/8 tsp fresh pepper
· 1/4 cup grated Parmesan cheese
· 1/4 cup basil pesto (from a jar)
· Water

· 1 x baguette or French loaf
· 2 tbsp butter (1 tbsp per side)
· 1/2 tsp garlic powder
· 1/2 tsp parsley flakes
· 2 cups macaroni

Directions:
1. Take out equipment and ingredients.
2. In the morning:
3. Heat oil in a large stove-top pot at med-high. You can also omit the oil and prepare this soup in a slow cooker.
4. Finely chop onion adding to pot as you cut.
5. Slice celery and carrots thinly and add to pot as you cut.
6. Add garlic.
7. Gradually add vegetable stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.
8. Cover with lid and simmer on low heat until dinner.
9. When you get home for dinner:
10. Preheat oven to 350 degrees F. Fill a large stove-top pot with water and bring to a boil for macaroni.
11. Meanwhile: Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.
12. Put bread in oven butter side up and turn oven off.
13. Add macaroni to boiling water. Set timer for 7 minutes. Once macaroni is ready, rinse and set aside.
14. Serve macaroni in the bottom of each bowl and pour hot soup overtop.
15. YUUMMMM!!!! Don't forget to take the bread out!