Roasted Red Pepper Minestrone Soup

Ingredients:

1. 1 tbsp extra virgin olive oil

2. 1 onion, finely chopped

3. 2 carrots, peeled and chopped

4. sea salt and pepper to taste

5. 3-4 cloves garlic, chopped

6. 4 cups vegetable broth

7. 2 cups water

8. 1- 8 oz jar roasted bell peppers, drained and chopped

9. 1- 15 oz can diced tomatoes

10. 1- 15 oz can pinto beans

11. 1- 15 oz can kidney beans

12. 1 zucchini, diced

13. 1 cup fresh green beans, diced

14. 2 bay leaves

15. 12 oz brown rice pasta, cooked

16. 2 cups baby spinach

Instructions:

1. Heat olive oil in a large pot on medium.

2. Add onion, carrot, salt and pepper and cook until soft, about 5 minutes

3. Stir in garlic and cook about another minute.

4. Add remaining ingredients except pasta and spinach.  Increase heat and bring soup to a boil.

5. Partially cover pot and reduce heat to simmer for about 30 minutes or until veggies are tender.

6. Uncover, remove bay leaves and add spinach and pasta.