Minestrone (vegan)

It just figures I get sick on my vacation.  I have some kind of sinus thing going on today that prevented me from getting in the pool to do my lengths.  This hearty soup is great for this drizzly, damp day. 

You will need:

• 2 onions, chopped
• 2 stalks of celery, chopped
• 1 carrot, chopped
• 1 jalapeno, seeded and chopped
• 1/2 tsp. chili flakes
• 1/2 tsp. basil
• 1 tsp. oregano
• 1 can diced tomatoes
• 1 can tomato paste
• 2 cups nappa cabbage, sliced
• 1 zucchini, chopped
• 1/2 a package of arugula
• 1 can kidney beans
• 1 cup gluten-free pasta
• 2 cups mushrooms, sliced
• 4 cups of water
• 2 Knorr vegetable cubes
• 1/2 tsp. pepper
• Vegetable oil
• Salt
• 2 cloves garlic, chopped

Saute onion, garlic, celery, carrot and chili flakes in vegetable oil. Add pepper, oregano and basil.  Next add tomato paste and tin of tomatoes.  Add the water and veggie cubes.  Then add mushrooms, nappa and zucchini.  Simmer for 45 minutes, then add kidney beans, arugula and pasta.  Simmer for another 20 minutes or so.

This recipe makes a ton. You can feed a crowd or even freeze some for later.