🌱 🍲 Hearty Veggie Bean Noodle Soup 🌱 🍲

 

• avocado oil cooking spray
• 1 white onion, chopped
• 1 red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 tbsp. minced garlic
• Freshly ground black pepper
• 1 tsp. oregano
• 1 tsp. marjoram
• 1 tsp. thyme
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. turmeric
• 2 bay leaves
• 8 cups unsalted vegetable broth
• 1 1/2 cups dry small elbow noodles
• 2 - 15.5 oz.  cans small white beans, rinsed & drained
• 1 cup frozen peas
• Nutritional yeast, to serve

Heat a stock pot over medium heat and generously spray with avocado oil spray.  Add the onion, bell pepper, zucchini, carrots, celery and garlic to the pot and generously season with freshly ground black pepper.  Saute for about 8 minutes, until the veggies are starting to soften.

Add the oregano, marjoram, thyme, red pepper, salt, turmeric and bay leaves to the pot.  Stir to mix well and continue to saute for a few minutes.

Add the vegetable broth and white beans to the pot and bring to a simmer, reducing heat to a low simmer.

Meanwhile, in a separate pot, cook the pasta according to package directions and drain.

Add the cooked pasta and frozen peas to the pot, bring it back to a simmer, and allow to simmer for 10 minutes.

Remove the bay leaves and enjoy!! Serve with a sprinkling of nutritional yeast.

YUM!