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Nothing is as comforting as a warm bowl of soup when it's cold outside (even when it's not). Just something about that rich, delicious broth, paired with veggies, herbs, legumes, and a little pasta, makes you say, "ahh, mmm, and yum!"

2 tablespoons olive oil
1 cup celery, chopped
1 small red onion, chopped
1/2 red bell pepper, diced
1 cup carrots, small dice
1 potato, small dice
2 cloves garlic, minced
2 tablespoons Better Than Bouillon No Chicken Base or No Beef Base
10 cups of water
1 8-ounce can of tomato sauce
1 14.5-ounce can of petite diced tomatoes
3 tablespoons tomato paste from a tube
1/4 teaspoon ground sage
2 tablespoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cayenne red pepper
1 bay leaf
1 leaf kombu, sea vegetable
1 15-ounce can of kidney beans
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen corn
1 cup pasta

Heat oil in a large pot over medium heat. Add celery, onion, bell pepper, carrot, potato, and garlic. Cook for a couple of minutes, often stirring, until the vegetables are slightly tender; about 3 minutes. Next, stir in the bouillon, water, tomato sauce, diced tomatoes, tomato paste, sage, parsley, salt, pepper, cayenne, bay leaf, and kombu leaf. Bring the soup to a boil, lower the heat, cover, and simmer for 20 minutes.

Remove the kombu and bay leaf, then add the remaining ingredients. Bring the soup back up to a boil. Reduce the heat to a simmer, and cook uncovered for 10 to 12 minutes, or until the pasta is tender.

Enjoy with your favorite whole-grain crackers or crusty bread for a deliciously satisfying meal!