- 1 cup chopped yellow onion
- 1 cup chopped baby rainbow carrots
- 1 cup chopped celery
- 1 tsp. minced garlic
- 2 cups cubed small red potatoes
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 2 tsp. garlic powder
- 1 - 15 oz. can white navy beans, rinsed and drained
- 8 cups reduced sodium vegetable broth
- 8 oz. dry brown rice pasta elbows
Warm a soup pot over medium heat and generously spray with avocado oil spray. Add the onion, carrots, celery and minced garlic to the pot. Cook, stirring occasionally until the veggies are softening, about 5 minutes.
Add the potatoes, salt, red pepper flakes and garlic powder to the pot and stir to mix well.
Add the beans and broth to the pan and bring it to a boil. Once boiling, reduce heat to a simmer, cover the pot and allow it to simmer covered for 10 minutes.
Add the dry pasta to the pot, raise the heat and bring it back to a boil. Reduce heat to a simmer, cover the pot and allow it to simmer covered for 25 minutes.
Yields 6 servings.
