Tomato Fusilli Vegetable Soup with Black Beans

This is a big bowl of deliciousness. It has a roasted garlic tomato base with vegetables like mushrooms, onion, celery, red pepper and minced garlic sautéed in olive oil and then tomato paste added at the end for major flavour activation. 

First step: 

Is roasting the garlic! 😋😋 Pre-heat oven to 375 F. Slice the top of the garlic head and brush exposed top with olive oil. Bake in a small glass dish with lid for 40 - 45 minutes. It will be finished once you see the tips of the exposed cloves oozing out garlic yumminess. You can also choose to wrap in aluminium foil if you do not have a small glass baking dish with lid. Take out of oven to cool and peel each clove (once cooled) as they all go into a blender with canned tomato puree.

FYI - I've also tried this soup without roasting the garlic. It tastes just as delicious. If you want to try this way as well, just use 3 large raw cloves to be blended with 1/2 cup of crushed tomatoes. See below ingredients list for further instructions. 

In a frying pan I added: 

• 1 TBSP olive oil 
• 2.5 cups sliced mushrooms
• 2 celery sticks, diced medium 
• 1 cooking onion, diced small
• 1 red pepper, diced medium 
• 2 - 3 garlic cloves, minced 
• 1/2 cup veggie broth 
• 2 TBSP tomato paste (add at the end once mushrooms are softened and mix everything all together in the pan).
• Dash of pepper & salt. 

**option to also add a potato instead of the pasta. If adding potato, add to the slow cooker with the other veggies** 

All of the above ingredients are to be sautéed until mushrooms are softened. 

Once garlic cloves are cooled, remove the peel and put in blender with approximately 1/2 a cup of canned crushed tomatoes. 

Take all the ingredients in the frying pan as well as the roasted garlic tomato sauce that was blended together and put it in a slow cooker or large pot. Mix everything together. 

Ingredients for last step: 

• 3 cups veggie broth 
• 1 - 2 cups of crushed tomatoes 
• 1 can of black beans
• 2 tsp's of garlic powder 

Final instructions is to place the veggie broth, crushed tomatoes, black beans and garlic powder in the slow cooker or large pot and mix everything together. If cooking in slow cooker, cook on high heat for 3.5 - 4 hours. If cooking in a large pot on the stove, simmer on low to medium heat for approximately 2.5 - 3 hours. 

Oh, final, final step is 15 minutes prior to putting the yummy soup in a bowl, cook fusilli and add to the soup once it is ready to be served. I also tried adding it the night before when prepping my lunch for work and it is still delicious, but it's more pasta sauce than pasta in soup. To cook pasta refer to the cooking instructions on the pasta package as it defers depending on the type of pasta that you are using. 

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