15ozcanned cannellini beans or white beans, rinsed, and drained
1ozcanned kidney beansrinsed and drained
1cupcornfrozen
15ozcanned tomato soup + 3 cups water
14.5ozcanned diced tomatoes, no added salt
2sprigsfresh thymeor dried
4fresh basil leafcut into strips
1/2cuppeasfrozen
1cuppastacooked separately, then add to soup
1tspground black pepper
1/2tspsaltor to taste (optional if watching salt intake)
1/2tspcrushed red pepper flakesto taste (optional)
Instructions
In a large pot, cook onions, celery, carrot in a few tablespoons of oil; cook 2-3 minutes. Add cabbage, yellow pepper, squash, bay leaf, oregano and garlic; cook another 5 minutes. Add beans, corn, tomato soup plus water. Bring vegetable broth to a slow simmer until vegetables are soft. Add peas and pasta; season to taste. Simmer until soup reaches desired consistency; add extra water if needed. Remove bay leaf. Serve immediately and top with fresh basil and a sprinkle of Parmesan if desired.