Ingredients:
2 cups veggies of your choice (tip: use up all the left over veggies in your fridge at the end of the week!)
1 tbsp olive oil
2 cups vegetable stock
1 15oz can tomato sauce or diced tomatoes in juice
1 tbsp dried parsley
salt and pepper to taste
1 cup cooked pasta (I used bowtie pasta)
2 tbsp fresh basil (add a few minutes before serving)
Cook the veggies in the olive oil in a medium pot for 5 minutes or until slightly softened. Add the rest of the ingredients except pasta and basil. Add pasta and basil 5 minutes before serving. Top with vegan cheese shreds, croutons, or serve alongside a grilled cheese sandwich. I have a delicious recipe for one here and here!
