🍲 🌱 White Bean Noodle Soup 🌱 🍲

• Avocado oil cooking spray
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped baby carrots
• 1/2 tsp. salt, divided
• 1/2 tsp. ground turmeric
• 1/2 tsp. crushed red pepper
• 1/2 tsp. garlic powder
• freshly ground black pepper
• 1 bay leaf
• 1 - 15 oz. can white beans, rinsed and drained
• 3 cups dry protein+ farfalle pasta (approx. 8 oz.)
• 1 tbsp. freeze-dried minced parsley
• 64 oz. reduced sodium vegetable broth

Warm a soup pot over medium heat and generously spray with avocado oil.  Add the onion, celery and baby carrots and season with 1/4 tsp. salt.  Cook, stirring occasionally, until onions are translucents and veggies are softened, about 5 minutes.

Add the turmeric, crushed red pepper, garlic powder, the remaining1/4 tsp. salt, bay leaf and generously season with freshly ground black pepper.  Stir to mix well.

Add the beans, dry pasta, broth and parsley to the pot and stir to combine.  Raise the heat to high to bring the soup to a boil and then adjust the heat down to a simmer and allow to simmer, uncovered,  for 25 minutes, until pasta is tender.  Remove bay leaf before serving.  Enjoy!

Serves 6.  Each 1 3/4 cup serving yields 198 calories, 11 grams protein, 37 net carbs, 0.7 grams fat.

Optional: Enjoy with a sprinkling of nutritional yeast over the top.