Winter Minestrone Soup for Cold Winter Days (Vegan and Gluten Free)

Gather up:
1 can crushed or pureed tomatoes
3 cloves of garlic, minced
1 onion, diced
2 carrots, chopped
1 sweet potato, peeled and chopped
5 fingerling potatoes, chopped (or one large regular tomato)
1/2-1 cup of red lentils
1 can of pinto beans or approx 1-2 cups of cooked cranberry beans like I used here
3 leaves of kale, chopped
1/2 cup of quinoa pasta shells
Salt, pepper, and Italian seasoning to taste
Now, lets make it!

Saute the onions in garlic in a bit of water or use EVOO. When soft, add the potatoes, sweet pots, carrots, red lentils, beans. Cook for a few minutes, stirring and adding water if needed. Then add the tomatoes and a good amount of water. Simmer for 45 minutes. Then add the pasta and kale. Simmer for another 10-15 minutes (until pasta is done). Season to taste with Italian seasoning blend, salt and pepper.