5cupsmixed chopped vegetables (medium to large chopped / I used kale cabbage, carrots, celery, broccoli and zucchini)
3cupsfrozen Borlotti beans **
2tablespoonschopped fresh parsley
3/4cuptomato purée (passata)
1bouillon cube (if desired)
pinch or 2 hot pepper flakes
1-1 1/4cupssmall pasta (dried)
In a large pot add olive oil, garlic, vegetables, beans, spices, tomato purée, water and bouillon cube, stir to combine, bring to a boil and then turn heat down to simmer for approximately 30-45 minutes or until beans are tender (halfway through taste for salt). I would advise making your pasta separately in a pot of boiling salted water and then adding it to the soup (if you are keeping half the soup for later consumption then make half the pasta and only add it to the soup you will be eating or the pasta will get mushy). Enjoy!
**Dried soaked bean are fine too, they may take longer to cook.
Italian Vegetable Soup https://anitalianinmykitchen.com/italian-vegetable-soup/