This recipe yields roughly 7 pints (I stored all my leftovers in handy pint-sized Mason jars- I suggest you do the same to portion everything out and have easy, quick dinners for the week!)
1 quart of Vegetable Stock (you might want to get a low sodium one so you can control the saltiness level of your soup)
a couple tbsp of extra virgin olive oil
4 cups water
3-4 cloves fresh garlic, minced
1 zucchini, cut into fourths, length-wise, and then chopped
2 large carrots, chopped
2 bell peppers, chopped (use whatever colors you have - I had a green and a red so that's what I used)
2 cups frozen broccoli
1 15oz. can of cannellini beans, drained and rinsed.
1 cup pasta (I used broken up pieces of linguine)
1 tbsp hot sauce
2 tbsp soy sauce (not photographed - this was a last minute addition)
1 tbsp ground cumin
1 tbsp turmeric
Salt and pepper to taste
Set a large stock pot over medium heat and add some olive oil. Sautee the carrots for about 7 minutes. Then add the chopped bell peppers, zucchini, and garlic and sautee for another 5-7 minutes, or until they start getting tender. Add some salt and pepper and the cumin, turmeric, and hot sauce. Stir to incorporate the spices and then add your stock and water. Add your broccoli, beans, and soy sauce to the pot. Cover with a lid and bring the soup up to a boil. Once at a boil, drop your pasta in and cook until the pasta is al dente (or of desired consistency). Adjust seasonings to taste and enjoy! The soup gets better the longer it sits - so left overs are GREAT :)
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