This cozy bowl of soup is always a celebration for my body and mind. It’s packed with colorful veggies, hearty beans, and gluten-free pasta, it’s a simple way to nourish yourself inside and out. Full of fiber, vitamins, and antioxidants, it’s perfect for keeping your energy up and your immune system strong. Plus, it’s endlessly adaptable—swap in your favorite greens or whatever veggies you have on hand.
Pro Tip: This soup is a fantastic way to load up on veggies. Don’t forget to double the batch and freeze some for a quick, comforting meal on busy days!
Ingredients:
2 tablespoons olive oil
1/2 medium white or yellow onion, diced
2 garlic cloves, minced
2 medium carrots, sliced
1 1/2 cups green beans, trimmed and roughly chopped
1 small zucchini, sliced
1 15-ounce can diced fire-roasted tomatoes
6 cups vegetable broth ( I like to also add “Better than Bouillon” to give it a boost)
1 teaspoons dried basil (or 2 tablespoon fresh)
1 teaspoons dried oregano (or 2 tablespoon fresh)
1 tablespoon nutritional yeast
1 pinch red chili pepper flakes (optional)
1 15-ounce can white beans or chickpeas, rinsed and drained
2 cups gluten-free pasta/ or regular if desired (See note)
1 cup curly kale or spinach, chopped
Fresh squeezed lemon, olives, etc
Salt and pepper to taste
Instructions:
Heat a large pot or Dutch oven over medium heat.
Add water, onion, and garlic, stirring occasionally. Cook for about 3 minutes until fragrant.
Add carrots and green beans, season with sea salt and black pepper, and stir. Cook for 3–4 minutes until vegetables start to soften.
Stir in zucchini, fire-roasted tomatoes, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili flakes (if using), and beans. Bring to a strong simmer .
Reduce heat to medium-low, add pasta, and simmer gently for about 10 minutes ( al dente) stirring occasionally. Adjust the heat as needed to maintain a simmer.
Add kale or spinach, stir and turn off the heat . The greens will wilt naturally and keep their green color!
Taste and adjust seasonings, adding more herbs, olives, salt, and pepper as needed.
Serve hot in bowls, garnished with fresh herbs, grated parmesan, and a squeeze of lemon.
Enjoy!
You may store leftovers in the refrigerator for 3 days or freeze for 1 month.
Note: GF pasta is does not reheat well. If you are using GF you may want to cook just enough separately and add to your portion of soup. Regular pasta will be fine to reheat.
