Making up some of my Lenten minestrone, although I’ve modified it a bit this year.

Minestrone
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About 4 ounces of rotini.
15 ounce cans of vegetable broth, tomato sauce and kidney beans.
1 pound package of frozen Italian style vegetables.
Various and sundry veggies from the refrigerator: onion, mushroom,
squash, zucchini, bell pepper
Oregano, minced garlic, sweet basil, parsley.

Cook the rotini in boiling water for about fifteen minutes. Meanwhile dump all the canned stuff, chopped veggies and seasoning in a pot. And heat. When the rotini is done, drain and dump in the pot. Simmer for a while over low heat.

In the past I’ve lightly sautéed the chopped veggies and garlic in olive oil before dumping the other stuff into the pot. But this time I tried without the oil.

Should even be legal for an Orthodox Lent.

Makes a bunch. It seems to keep fairly well in the refrigerator. I frequently put a couple of cups in a lunch box soup cup and heat in a microwave at work for lunch.