Ingredients:
1/2 chopped onion
2 large pealed and chopped carrots
1 cup Frozen red and green peppers
Oregano
Garlic powder
Fresh basil or dried basil
Thyme seasoning
1 can kidney beans
1 can garbanzo beans
2 tablespoons coconut aminos
2 tablespoons nutritional yeast
3 tablespoons fire roasted tomatoes
2 cups gluten free pasta noodles
1.5 cup spinach
2 tablespoon lemon juice
8 cups vegetable broth
Instructions:
Add a splash of vegetable broth to a pot and saute’ onions in oregano, garlic powder, basil, and thyme seasoning on high heat until onions are golden brown. Add a splash of water and stir onions so they don’t stick to pot and let them become golden. Add carrots and frozen red and green peppers with a splash of water and stir so the veggies don’t stick to pot. Add vegetable broth, fire roasted tomatoes, lemon juice, coconut amigos, nutritional yeast, kidney beans, and garbanzo beans.
Keep stirring for 4 minutes. Reduce heat to medium and bring the soup to a simmer. (Not boiling.) Add gluten free pasta and gently stir. Cook for another 10 minutes stirring occasionally. Add a bit more Italian spices if you want more flavor.
(Note: this soup goes great with a baguette.)
