Not your usual Minestrone Soup

Ingredients

1 tablespoon of olive oil

1 small onion

2 cloves of garlic

½ a large butternut squash

1 small sweet potato

½ a head of cabbage

½ a head of cauliflower

1 cup of button mushrooms

2 carrots

pinch of salt

1 teaspoon of oregano

12 ounces or Rick's Red Sauce with extra garlic

3 cups of vegetable stock

1 teaspoon of salt

1 teaspoon of black pepper

1 cup of orzo pasta, uncooked

1 cup of canned navy beans, drained and rinsed

½ cup of minced basil?

Grated Parmesan cheese

Directions

Step 1: Using a food processor disc for shredding, shred the garlic and onion, and set aside.

Step 2: Using the same disc and bowl (no need to clean up), shred the veggies one after the other, emptying the bowl as it fills up.

Step 3: Preheat a large pot with the olive oil over medium high heat. Add in the garlic and onion mixture first and sauté them for just 3 minutes until they soften up.

Step 4: Add in all the shredded veggies, pinch of salt and oregano. Sauté the shredded veggies for 3 more minutes until slightly softened.

Step 5: Add in Rick's Red Sauce, vegetable stock, seasoning and give the soup a mix.

Step 6: bring the soup to a boil, and when it starts to boil, lower the temperature to medium and cover your pot.

Step 7: Let the soup cook for about 20 minutes until veggies have softened. Add in the orzo pasta and beans, cover the pot again and let the soup cook for 7 more minutes until the pasta has cooked.

Step 8: Turn off the heat, add in the basil and mix well.

Step 9: Serve the soup right away with cheese if you like, some croutons and more basil.