Veggie Pantry Soup

1

In a large pot or dutch oven, on medium heat, add olive oil.

2

Add the onions and saute for 5-7 or until onions become translucent. Add the garlic and saute for another 30 seconds.

3

Add the carrots, celery and squash. Saute for about 10 minutes or until vegetables start to soften.

4

Add the crushed tomatoes, chicken broth, water spices and bay leaves. Stir to combine. Lower the heat to a low simmer and cook for 15 minutes with the lid on slightly askew.

5

After 15 minutes, add the chickpeas and kidney beans and cook for another 15 minutes.

6

If using pasta, add that in and cook for 8-10 minutes or until pasta is cooked. Taste and add more flavour if needed.

7

Remove bay leaves and serve in your favourite bowls and enjoy! Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

8

Note: You can cut the squash cubes even smaller by cutting them in half to cook faster.

9

Substitutions: Use sweet potato instead of squash. Use more chickpeas if you don’t like/have kidney beans. Use what vegetables you have! From tomatoes to zucchini and everything in-between.