Ingredients
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped (optional)
- 4 cloves garlic, minced
- 2 15 oz cans cannellini beans or any beans you like
- 8 oz of pasta of your choice
- 6 cups of water
- 1 tsp oregano
- 1 tsp Italian seasoning
- 15 oz can diced tomatoes
- 2 cups kale or spinach
- 1/4 cup nutritional yeast
- 1 vegan bouillon cube or use Better than Bouillon
Instructions
- In a large saucepan over medium heat add in your onions and garlic with a little water. Sauté until fragrant (about 5 minutes).
- Add in your chopped carrots, celery, zucchini (optional), diced tomatoes, water and beans. Cook on a low boil until tender (about 10 minutes).
- Once done blend half the soup with an immersion blender. Then add in your bouillon, oregano, and Italian seasoning and bring to a low boil. Add in pasta and cook another 15 minutes or according to the package.
- Once the pasta is al denté remove from the heat, add in the nutritional yeast and chopped greens. Enjoy!
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 429 calories |
| Protein | 22.4 g (20.9%) |
| Carbs | 81.7 g (76.2%) |
| Fat | 3.0 g (6.2%) |
|
Protein (20.9%)
Carbs (76.2%)
Fat (6.2%)
|
|
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