Winter Minestrone Soup for Cold Winter Days (Vegan and Gluten Free)

Gather up:

1 can crushed or pureed tomatoes

3 cloves of garlic, minced

1 onion, diced

2 carrots, chopped

1 sweet potato, peeled and chopped

5 fingerling potatoes, chopped (or one large regular tomato)

1/2-1 cup of red lentils

1 can of pinto beans or approx 1-2 cups of cooked cranberry beans like I used here

3 leaves of kale, chopped

1/2 cup of quinoa pasta shells

Salt, pepper, and Italian seasoning to taste

Now, lets make it!

Saute the onions in garlic in a bit of water or use EVOO. When soft, add the potatoes, sweet pots, carrots, red lentils, beans. Cook for a few minutes, stirring and adding water if needed. Then add the tomatoes and a good amount of water. Simmer for 45 minutes. Then add the pasta and kale. Simmer for another 10-15 minutes (until pasta is done). Season to taste with Italian seasoning blend, salt and pepper.