Roasted Red Pepper Minestrone Soup
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 carrots, peeled and chopped
sea salt and pepper to taste
3-4 cloves garlic, chopped
4 cups vegetable broth
2 cups water
1- 8 oz jar roasted bell peppers, drained and chopped
1- 15 oz can diced tomatoes
1- 15 oz can pinto beans
1- 15 oz can kidney beans
1 zucchini, diced
1 cup fresh green beans, diced
2 bay leaves
12 oz brown rice pasta, cooked
2 cups baby spinach
Heat olive oil in a large pot on medium.
Add onion, carrot, salt and pepper and cook until soft, about 5 minutes
Stir in garlic and cook about another minute.
Add remaining ingredients except pasta and spinach. Increase heat and bring soup to a boil.
Partially cover pot and reduce heat to simmer for about 30 minutes or until veggies are tender.
Uncover, remove bay leaves and add spinach and pasta.