Hearty Minestrone

[Guest guest]

It's not raw, but is vegan. This is our holiday celebration dinner: (Makes a 12 quart stock pot full, enough to share with the neighbors.)

HEARTY MINESTRONE

2 cups dried kidney beans (I used canned)

2 small onions, peeled and diced

6 cloves garlic, minced

2 large leeks (white parts only), washed and chopped

6 stalks celery, diced

4 large carrots, peeled and diced

5 large yellow potatoes, peeled and cubed

5 cups diced tomatoes

2 small cans tomato paste

4 quarts vegetable broth

2 tablespoons Italian seasoning

1 teaspoon paprika

pinch of cayenne pepper

2 tablespoons sucanat sugar

1 pound green beans, stems removed and chopped

2 cups frozen peas

½ pound shell pasta, cooked, drizzled in oil, cooled and set aside

salt and pepper to taste

Cook the kidney beans in water until done. Set aside. Sauté onions in olive oil. Add garlic, celery, carrots, and leeks and cook for 5 minutes. Add potatoes, tomatoes, tomato paste, seasoning, paprika, cayenne, sucanat, and broth. Cook until potatoes are tender. Add green beans, peas, cooked kidney beans and cook until veggies are tender. Season to taste with salt and pepper. Add noodles in the morning while re-heating soup.