• 1 Tbsp neutral oil, I used olive oil.
  • 1 medium white onion, chopped
  • 3 garlic cloves, chopped
  • 3 stalks of celery, chopped into small pieces
  • 3 medium carrots, peeled and chopped into small pieces
  • 1 can (14.5 ounces) fire roasted diced tomatoes plus the juices
  • 1 can (15.5 ounces) of kidney beans, drained and rinsed
  • ¾ cup ditalini pasta, substitute with gluten-free pasta
  • 1 Tbsp tomato paste
  • 3 cup fresh spinach, packed
  • 6 cups (48 ounces) vegetable broth or stock, add more for a thinner soup
  • ½ small lemon, seeded and juiced
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp cayenne pepper, add less if you are sensitive to heat
  • 2 Tbsp nutritional yeast (optional)

  1. Heat a large pot on medium heat. Once hot, add the oil, chopped onion, salt, and cook for 3 minutes. Add the garlic, celery, carrots, and cook for an additional 3 minutes.
  2. Add the roasted tomatoes, tomato paste, pepper, cayenne pepper, and Italian seasoning. Stir until well combined. Pour the vegetable broth in the pot and bring soup to a boil.
  3. Once the soup starts to boil immediately turn the heat down to medium low heat and add the pasta. Cook the pasta for 8-10 minutes or until the pasta is soft.
  4. Add the lemon juice, fresh spinach, nutritional yeast, beans, and stir. Remove the soup from the heat.
  5. Taste soup and add additional seasoning (salt, pepper, dried herbs) if needed.
  6. Divide into soup bowls, eat, and enjoy!
  7. Leftovers can be kept in the refrigerator in an airtight container for 3-4 days.