Bean and Veggie Soup | Nutrition for ME

Ingredients

• 2 Carrots (Medium)
• 1 Onion (Small)
• 2 Garlic Cloves (Medium)
• 2 Celery Stalks
• 1 Tomato (Large)
• 1 Yellow Squash (Medium)
• 1 can Red Kidney Beans (15½ ounce can)
• 1 Tablespoon Canola Oil
• 1 teaspoon Basil (Dried, or dried oregano)
• ½ teaspoon Salt
• ½ teaspoon Ground Black Pepper
• 2 cans Broth (14½ ounce cans; low-sodium chicken or beef broth)
• ½ cup Water
• 1 cup Green Sweet Peas (Frozen)
• 1 cup Pasta (Whole wheat; wagon wheels, macaroni, penne, etc.)
• ¼ cup Parsley (Optional; fresh)