Vegetarian Pasta E Fagioli Soup - cooking recipe

Ingredients

12 ounces veggie crumbles
12 ounces soy sausage
2 cups diced onions
2 cups sliced carrots
2 cups chopped celery
4 minced garlic cloves
1 (14 1/2 ounce) can diced tomatoes
2 (15 1/2 ounce) cans dark red kidney beans, undrained
1 (15 1/2 ounce) can chickpeas, undrained
1 (15 1/2 ounce) can white beans, undrained (I use Great Northern)
2 (15 ounce) cans tomato sauce
4 (12 ounce) cans v8 reduced-sodium vegetable juice cocktail
2 tablespoons white vinegar
1 -2 teaspoon salt
2 teaspoons oregano
2 teaspoons basil
2 teaspoons black pepper
1 teaspoon thyme
1 lb ditali pasta, cooked separately

Preparation

Saute onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
Add everything else except pasta, and simmer on low for one hour.
Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.