All these rainy days call for a comforting spring soup. Minestrone is super easy, healthy, and delicious. Start with a large soup pot on medium, add olive oil, chopped onion and garlic. When the onions near translucence, add celery and carrots. A food processor makes quick work of the chopping and creates a rustic texture.
As the mix begins to release juices, add low sodium veggie broth and one or two cans of CENTO All Purpose Crushed Tomatoes. All of these veggies work in a Minestrone; add or subtract based on preference.
Next add prepared beans, traditionally white and red, and then whole wheat pasta shells.
Salt and pepper to taste, then finish the flavor with fresh herbs like rosemary, basil, and parsley. Pulse in the food processor and toss in towards the end of the 30-40 minute cooking time. Keep it vegan or finish with a high quality Parmigiano-Reggiano.