This vegetable soup is loaded with tons of veggies, miniature pasta noodles, and the "secret" ingredient that add loads of flavor! This healthful soup can be made in one pot in about 30 minutes or less.
VEGGIES: Add oil to a large pot and heat to medium high heat. Add the onion, carrots, and celery. Saute over medium high heat, stirring occasionally, for 8-10 minutes or until vegetables are tender. Add in the garlic and stir until fragrant, about 30 seconds. Add the thyme, Italian seasoning, and salt and pepper (add salt/pepper to taste; you may want to hold off adding salt until the end, I add 1/2 teaspoon of each, but it will vary greatly depending on the broth or boullion you use.)
TOMATOES AND BROTH: Stir in water and chicken boullion OR low sodium chicken broth and undrained diced tomatoes. Bring soup to a boil over high heat.
PASTA: Once boiling, stir in pasta, and cook, stirring occasionally, 6-7 minutes or until pasta is tender. Stir in the drained and rinsed beans, corn, and peas just to warm through. Remove from heat, taste/adjust seasonings, and then ladle soup into bowls. Add a generous spoonful of fresh basil pesto to each bowl. Stir in the pesto and enjoy!
Note 1: alternatively use chicken broth (2, 32 ounce containers)
Note 2: make your own OR grab a fresh refrigerated (not shelf stable) basil pesto.