INGREDIENTS

  • 1 medium yellow onion, fine dice
  • 3 celery ribs, fine dice
  • 2 Tablespoon minced garlic
  • 1 cup vegetable broth *
  • 5 cups water (or broth)
  • 1 – [ 14.5 oz. can ] petite diced tomatoes
  • 3 Tablespoons tomato paste
  • 6 sundried tomato halves, chopped, about ¼ cup *
  • 1 Tablespoon white miso *
  • 2 Tablespoons nutritional yeast (+/-)
  • 1 cup, or up to 1 ½ cups dry pasta (of choice) *
  • 1 – [ 15.5 oz. can ] red kidney beans, drained and rinsed
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
  • 2 cups, or up to 1 lb. frozen mixed vegetables *

Spice/Herb Ingredients:

  • 2 Tablespoons dried minced onions
  • 2 teaspoon onion powder
  • 1 Tablespoon garlic powder
  • 1 teaspoon Italian seasoning *
  • 2 teaspoons dried basil *
  • 2 teaspoon dried oregano *
  • 2 teaspoons dried parsley *
  • 2 bay leaves
  • Pinch cumin (+/- )
  • 2 ½ teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper

Optional Ingredients:

  • 3 cups fresh baby spinach (or greens of choice)

Optional Toppings:

INSTRUCTIONS

  1. Place the Spice/Herb Ingredients into a small bowl, whisk to combine, set aside.
  2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion and celery. Sauté over medium-high heat for 7 to 9 minutes until the veggies are tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
  3. Add the minced garlic and sauté for one minute.
  4. Add the water, vegetable broth, petite diced tomatoes, tomato paste, and chopped sundried tomatoes, and bring to a boil, then immediately lower to a simmer.
  5. Add the Spice/Herb Mix, stir to combine.
  6. Add the pasta, beans, nutritional yeast, miso, and mixed veggies, and simmer until the pasta is almost tender, then add the baby spinach. Continue to simmer until the pasta is tender. Discard the bay leaf.
  7. Serve with your favorite toppings.