Colorful Vegetable Noodle Soup

• 1/2 of a medium red onion, chopped
• 1 yellow bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 tbsp. minced garlic
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. dried marjoram
• 1 tsp. ground thyme
• 1/2 tsp. crushed red pepper flakes
• 2 bay leaves
• 8 cups reduced sodium vegetable broth
• 2 cups frozen french cut green beans
• 1 15.5 oz. can white navy beans, rinsed & drained
• 1 cup frozen peas
• 1 1/2 cups dried small shell pasta
• salt & freshly ground black pepper, to taste

Heat a stock pot over medium heat and generously spray with avocado oil.  Add the onion, bell pepper, zucchini, carrots, celery and garlic to the pot.  Saute for about 10 minutes, until the veggies are starting to soften.

Add the onion powder, oregano,  marjoram, thyme, red pepper flakes and bay leaves, Give it a good stir and cook for another minute.

Meanwhile, cook the pasta according to the package directions, in a different pot.  Once cooked, drain and set aside.

Add the vegetable broth, frozen green beans, white navy beans to the pot with the cooked veggies and season with salt & freshly ground black pepper.  Bring to a simmer.

Add the frozen peas and cooked pasta to the pot and continue to simmer for about 10 minutes.

Remove the bay leaves and enjoy!