Equipment
- stove
Ingredients
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 carrot, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cups mushrooms, sliced
- 1 tbsp dairy free butter, optional
- 1 tbsp Italian seasoning
- ½ tsp crushed red peppers
- 2 tbsp nutritional yeast
- 28 oz canned petite diced tomatoes with juices
- 4-6 cups vegetable broth, or water, more or less based on desired thickness
- 15 oz red kidney beans, drained
- 15 oz canned cannellini beans, drained
- 4 oz gluten free elbow noodles, cooked
- salt and pepper, to taste
- 3 cups baby spinach, chopped
- ½ cup parsley, finely chopped
Method
- Heat a large dutch oven or soup pot over medium heat and add a splash of water to coat. Add in the onion, garlic, carrot, celery and mushrooms and saute for 5-7 minutes until tender and mushrooms have released their juices, deglazing with a splash of water or broth as needed. Optional to add 1 tbsp vegan butter during cooking to add depth and richness.
- Add in the Italian seasoning, crushed red pepper, and nutritional yeast. Stir to combine. Pour in the tomatoes, broth, and beans and bring to a gentle boil. Reduce heat to a simmer, cover and cook for 10 minutes. Add the cooked noodles, chopped spinach, and parsley. Stir and heat through until spinach has wilted. Season with salt and pepper, if needed.
- Serve hot or store in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
Serving 1servingCalories 339kcalCarbohydrates 64gProtein 19gFat 3gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.01gSodium 860mgPotassium 1343mgFiber 14gSugar 10gVitamin A 4304IUVitamin C 27mgCalcium 165mgIron 8mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
