Minestrone Soup

1/2 onion, chopped
6 c. vegetable broth, divided
4 garlic cloves, finely chopped
1 c. diced carrots
2 celery stalks, sliced
2 potatoes, peeled and diced
1 28-oz. can diced tomatoes
1 zucchini, chopped
2 t. dried basil
1 T. dried parsley
1/4 t. sea salt
Black pepper to taste
1 15-oz. can kidney beans, drained and rinsed
1 c. dry macaroni noodles
1/2 c. frozen lima beans
1-1/2 c. fresh chopped spinach

Saute the onion in 1/4 c. of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes. Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat and bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Add the zucchini, basil, parsley, salt, pepper, kidney beans, macaroni, and lima beans. Bring back to a boil and boil for 1 minute, then reduce heat and simmer on low for 8 more minutes. Add the spinach and cook 3 minutes.

Makes 8 servings.

Adapted from The Vegan Starter Kit, p. 121.