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.
Bring the soup to a slow boil and allow it to simmer for about 15 minutes.
Add 1 1/2 cups of pasta and continue to simmer for about 7 more minutes until the pasta is al dente.
Top with some fresh herbs like basil or oregano or sprinkle it with vegan parmesan cheese or red pepper flakes if desired. Serve it with garlic bread or your favorite Italian dish.
Notes
Gluten-free Substitutions
Pasta - Use 1 1/2 cups gluten-free pasta in a small shape like elbows.
Potatoes - Use 2 cups of cubed cooked potatoes. Add at the time you would add the pasta.
Quinoa - Use 1 cup of washed quinoa. Add about 15 minutes before the end of cooking.
Crockpot instructions
Turn your crockpot to high and add olive oil, garlic, tomatoes, and salt.
Cook for about 20 minutes until the tomatoes start to break down and release their juices.
Add the remainder of the ingredients except for the pasta.
Cook on high for 3-4 hours or on low for 5-6 hours.
About 20 minutes before serving, add the pasta to the soup.
Pro Tips
Use fresh ripe tomatoes! It makes a world of difference in the flavor of the soup!
If you can't find ripe tomatoes that are in season, use cherry tomatoes or add a tsp of sugar to the tomatoes while they are sauteing.
Allow the tomato broth, beans, and veggies to simmer for a while before adding the pasta to allow the flavors to blend.
Add the pasta or other starch like potatoes or quinoa at the end of cooking to avoid it becoming overcooked and mushy.