As Fall comes to a close and we speed towards Winter, we always end up making more soups. They’re just so good and warm. This is another van-friendly recipe we can recommend to fellow travelers. However, this recipe makes a lot of soup, more than we usually like to make for just the two of us. So be prepared to have lots of leftovers to deal with, or better yet, invite some campground neighbors over to share a meal around a warm campfire.

Serves 8

Ingredients:

• 3 Tbs olive oil
• 2 carrots, diced
• 2 small zucchini, diced
• 1 medium onion, finely chopped
• 3 ribs celery, finely diced
• 2 cloves garlic, minced
• 28 oz of canned diced tomatoes
• 1 quart vegetable stock
• 15 oz canned white beans, drained
• 15 oz canned kidney beans, drained
• 1 Tbs Italian seasoning
• Cooked pasta of your choice (like macaroni, shells, or tortellini)
• ½ cup grated Parmesan cheese
• ½ cup each fresh basil and parsley, chopped
• Salt and pepper

Preparation:

Cook the carrots, zucchini, onions, celery, and garlic in olive oil until the vegetables become soft. Add tomatoes, broth, beans, and Italian seasoning and simmer for 10-15 minutes, adding more broth if mixture is too thick. Add salt and pepper to taste. Stir in basil and parsley.

Scoop your cooked pasta into each bowl and ladle soup over all. Sprinkle with Parmesan cheese on top and serve. Easy Peasy! And, oh so good!