I have a confession.

When I was younger and traveling a lot for gymnastics, I was obsessed with The Olive Garden.  I would order unlimited soup, salad and breadsticks and I ALWAYS went for seconds.  As I got older, my taste in restaurants changed . . . But my craving for that Pasta e Fagioli never went away!

So I searched long and hard to figure out a way I could make this soup . . . In a way that fits my new lifestyle of course (no gluten, meat, or dairy).  So check it out.  You will LOVE it!

Pasta e Fagioli {Vegan}, makes 8

INGREDIENTS

• 1 cup diced onion
• 1 cup julienned carrot
• 3 stalks chopped celery
• 2 minced garlic cloves
• 2, 14.5-oz cans of diced tomatoes
• 1, 15-oz can red kidney beans (with liquid)
• 1, 15-oz can great northern beans (with liquid)
• 1, 12-oz can v8 juice
• 1 tablespoon…