🍲 🌱 Veggie "Noodle" Soup 🌱 🍲

• 1 tbsp. olive oil
• 1 cup chopped onion
• 1 cup chopped baby carrots
• 3/4 cup chopped celery
• 1 tbsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper
• 1 bay leaf
• freshly ground black pepper
• 2 tbsp. chopped fresh rosemary
• 4 sprigs fresh thyme
• 64 oz. low sodium vegetable broth
• 1 - 28 oz. can petite diced fire roasted tomatoes
• 2 - 15.5 oz. cans white navy beans, rinsed and drained
• 1 - 15.5 oz. can garbanzo beans, rinsed and drained
• 1 - 10 oz. spiralized fresh sweet potato
• 1 - 10 oz. spiralized fresh zucchini

Heat a soup pot over medium heat and add the olive oil to warm.  Add the onion, carrots, celery and garlic to the pan, and cook stirring frequently, until veggies start to soften, about 6 minutes. 

Season with salt, crushed red pepper, bay leaf, freshly ground black pepper, rosemary and thyme and pour the broth over the top.  Stir to combine and bring to a boil.

Add the tomatoes, navy beans and garbanzos to the pot and reduce heat to a simmer.  Allow to simmer for 10 minutes. 

Add the spiralized sweet potato and zucchini to the pot and continue to simmer for 20 more minutes, until softened.

Remove the bay leaf and thyme branches and Enjoy!

Optional:  Serve with a sprinkling of vegan (or regular) Parmesan cheese!  YUM!