Summer Garden Minestrone soup

Adapted from Kraft Foods and Martha Stewart

Vegetarian recipe.  The veggies are all organic too!

BAG 1 (Thaw before cooking)
1 box vegetable broth (32 oz.)
1 can red kidney beans, rinsed
1 can white kidney beans (cannelini), rinsed
1 each celery stock, carrot (2), potato, summer squash, zucchini and onion, chopped
1/2 cup Zesty Italian salad Dressing
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. black pepper

BAG 2 (Do NOT Thaw)
1 cup green beans
1 to 2 cups leafy greens (Kale, Swiss Chard,)

BAG 3 (Do NOT Thaw)
(Bag 3A)  2 cups small shell macaroni
(Bag 3B)  3/4 cup Parmesan cheese

Steps:
1.  Thaw bag 1.  (Do not thaw the other bags)

2.  In a large pot add ingredients from Bag 1 and 2 cups water.  Heat to a boil.

3.  Cover and simmer for 25 minutes.

4.  Add ingredients from Bag 2 (green beans and leafy greens).  Return to a simmer for 10 more minutes.

5.  Add ingredients from Bag 3 (macaroni and cheese).  Bring to a boil and cook until pasta is tender, about 10 minutes.

Note:  

• You're cooking the soup for a total of 45 minutes.  
• Serve immediately.  If you wait awhile to serve, you may need to add more liquid because the noodles will soak it up.   Water or broth is fine.
• This recipe makes A LOT! 

Add crackers, hot sauce and more Parmesan if needed.