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Eat your vegetables! That’s what my mama used to say. Having been raised on mushy canned vegetable soups, my husband was less than enthusiastic when I decided to make an all veggie soup for lunch. But with one taste, I not only got a High-Five, I also had a veggie soup convert.
No can opener needed.
This High Five Veggie Soup is an easy and delicious way to eat your vegetables. It freezes beautifully so you can make it, freeze it and take your own, fresh, delicious soup to work or school. No can opener needed.
So make your mama happy and have a bowl!
In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
In a large saucepan, heat the oil over low heat; add the green beans, onions and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.Add the stewed tomatoes, vegetable broth and water; bring to a boil, reduce heat and simmer for 10 minutes.Add the zucchini, spinach and basil; simmer another 10 minutes.Add the beans, pasta and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese. (to keep it completely vegan, omit the cheese)
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