INGREDİENTS
- 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)
DİRECTİONS
- 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.
- 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.
- 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.
- Add the lemon juice, fresh spinach, nutritional yeast, beans, and stir. Remove the soup from the heat.
- Taste soup and add additional seasoning (salt, pepper, dried herbs) if needed.
- Divide into soup bowls, eat, and enjoy!
- Leftovers can be kept in the refrigerator in an airtight container for 3-4 days.