A classic vegetarian minestrone soup made with veggies, beans, and pasta in a tomato broth.
Saute 4 cups of diced tomatoes and 4 cloves of minced garlic in 1/4 cup of olive oil on low heat for about 5-7 minutes until the tomatoes turn into a creamy sauce.
Add 2 tsp salt, 1 tbsp Italian herbs, and 3 cups of frozen veggies. Saute for another minute.
Add 10 cups of water and 2 cups of beans and turn up the heat to medium-high.
Add 1 1/2 cups of pasta and continue to simmer for about 7 more minutes until the pasta is al dente.