Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water for water saute 1 medium onion, diced 2 medium carrots, diced 2 celery ribs, diced 3 – 4 cloves garlic, minced 1 zucchini, cut into half moons 1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces 1 can (14oz) kidney beans, drained and rinsed 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed 1 can (28oz) diced tomatoes, with juices 2 teaspoons Italian seasoning blend generous pinch of red pepper flakes 2 – 3 bay leaves 1 cup small pasta (elbow, shells, mini penne, rotini) 4 cups vegetable broth 2 – 4 cups water 2 handfuls fresh spinach mineral salt & pepper to taste To serve, optional lemon, juice of fresh parsley, chopped

Preparation

• Instructions Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes. *Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step! Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed. Add spinach: Five minutes before soup is done, add the spinach and stir to mix. Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.