Minestrone

2 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic,minced

4 large carrots sliced into thin rounds

1 cup chopped celery

1/2 pound green beans, trimmed and roughly chopped

1/2 tsp each sea salt & black pepper (plus more to taste)

2 zucchini, sliced into 1” chunks

1 28-ounce can diced fire-roasted tomatoes, drained and rinsed

3 32-oz containers vegetable broth + 3-4 cups water

3-4 tsp dried basil

3-4 tsp dried oregano

1/4 cup nutritional yeast

1-2 tsp chili paste

3 16-oz cans of beans such as great northern/cannellini/kidney, rinsed and drained

2 cups gluten-free pasta, I like Tinkyada brown rice spirals; they hold up for a few days in soup

1 cup chopped fresh spinach

In a large pot, heat oil and saute onion, salt/pepper, garlic, carrot and celery until onions soften. Add broth, water, green beans, chili paste, nutritional yeast, basil and oregano. Bring to a boil, then simmer until vegetables are softened. Add zucchini, spinach and beans, salt and pepper to taste. When ready to serve, bring to a boil, add pasta, cook for 3-4 minutes and serve hot.