Vegetarian Minestrone Soup
1 - 28 ounce can crushed tomatoes
1 - 32 ounce carton vegetable broth
2 to 4 tablespoons olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
2 cups vegan burger crumbles
1 cup baby carrots, sliced
1 bunch celery heart, sliced
1 pound frozen green beans
1 - 14 ounce can kidney beans, drained and rinsed
1 to 1 1/2 cups uncooked elbow macaroni
1 3/4 cups water
1 to 2 tablespoons balsamic vinegar
1 teaspoon each garlic powder, onion powder, oregano, basil, sea salt, chili powder
1/2 teaspoon each pepper, thyme, hot sauce, marjoram, celery seed
1) Heat frying pan over medium heat and add olive oil. Add onion and garlic and saute for five minutes. Add vegan burger crumbles and cook for 10 minutes, or under the crumbles are thawed (if needed) and starting to brown.
2) In a large soup pot, add carrots, celery, beans, green beans and crushed tomatos. Pour in broth and stir well. Add the vegan burger/onion mixture, spices, and water. Stir to mix spices into soup. Add macaroni noodles, 1/2 cup at a time, until soup has enough noodles to your liking.
3) Turn heat to high and bring soup to a boil. Stir and reduce heat to low. Simmer for about 30 minutes, stiring every 5 to 10 minutes. If soup becomes too thick, add water. When noodles are cooked, pour into a bowl and enjoy!