Deb'S Minestrone Soup

• 2 cups carrots diced
• 1 stalk celery diced
• 1/4 cup chopped onion
• 1 zucchini small, diced
• 8 cups vegetable broth
• 15 ounces tomato basil soup can Muir Gien
• 15 ounces chili can Annies Organic Medium Vegan
• 15 ounces chili beans can organic vegetarian, combo of pinto
• 10 ounces rotel tomatoes
• 4 tablespoons tomato paste
• 1 cup frozen peas
• 1 1/2 tablespoons agave nectar
• 3/4 teaspoon dried oregano
• 1 tablespoon Spike
• 2 teaspoons sea salt
• 1/2 cup fresh basil chopped
• 2 cups pasta spirals whole grain fusilli
• Daiya
• mozzarella

1. Toss all ingredients except pasta and Daiya cheese into a large soup pot.
2. Bring to a boil, then add in the pasta and simmer until about 15 minutes.
3. Serve each bowl garnished with vegan cheese and whole grain bread.

carrots, celery, onion, zucchini, vegetable broth, tomato basil soup, vegan, chili beans, tomatoes, tomato paste, frozen peas, nectar, oregano, salt, fresh basil, pasta spirals, mozzarella

Taken from www.yummly.com/recipe/Deb_s-Minestrone-Soup-1652280 (may not work)