Vegetable Minestrone Soup

I wanted to create an easy, delicious recipe for minestrone soup.
This version is packed with veggies and fresh herbs and is super healthy!

Vegetable Minestrone Soup

1 T EVOO

4 cloves garlic, minced

1 small onion, chopped

2 potatoes, diced

5 celery stalks, including leafy part, chopped

3 carrots, chopped

8 cups vegetable broth

2 cups cabbage, chopped

1 yellow squash, chopped
1 zucchini, chopped

1 can corn, drained

2 cups green beans, chopped (I used frozen)

1 can white beans, drained and rinsed

2 cans diced Italian tomatoes

2 cans tomato sauce

8 oz whole wheat macaroni (brown rice pasta for gluten free)

fresh basil, oregano, & parsley, chopped

sea salt & fresh cracked pepper to taste
Saute onions and garlic in EVOO until translucent, approx 5 minutes.  Next, add potatoes, celery and carrots and stir for approx 5 minutes. Add vegetable broth and simmer for about 10 minutes.  Add remaining ingredients except pasta and bring to a boil.  Simmer until vegetables are nearly cooked through. Add dried pasta and cook 8-10 minutes.  Check seasonings and serve immediately or pasta will overcook.