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1 medium onion, chopped
2 zucchinis, sliced in quarters
½ lb green beans trimmed and cut into ½ inch pieces
2 celery stalks, cut up into small pieces
5 cloves garlic, minced
4 cups vegetable broth
3 medium potatoes, diced
1½ cups cooked red kidney beans or 1 can, drained
1½ cups cooked small white beans or 1 can, drained
8 plum tomatoes, diced small
4 carrots, peeled and cut into bite size pieces
2 Tbsp dried parsley
1½ tsp dried oregano
1 Tbsp Himalayan pink salt or salt of your choice
1 bay leaf
1 tsp dried basil
½ tsp dried thyme
½ tsp rosemary
2 Tbsp nutritional yeast flakes
6 cups hot water
1 (8 oz.) bag baby spinach or kale, chopped (approximately 3 handfuls)
1½ cups small/medium whole grain pasta shells (I use Tinkyada gluten-free brown rice pasta shells)
2 Tbsp extra virgin olive oil

Step 1
Place onion, celery, garlic, green beans, and zucchini into a pot on medium heat and sauté in water for about 5 minutes or until the onions become translucent.
Step 2
Add the vegetable broth, potatoes, tomatoes, beans, carrots, hot water and seasonings to the pot.
Step 3
Bring to a boil and then reduce and simmer for 20 minutes.
Step 4
Remove bay leaf.
Step 5
Add the spinach leaves and the pasta.
Step 6
Cook for an additional 20 minutes.
Step 7
Mix in olive oil before serving.