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Ingredients
  • 2 Tbsp (30 ml) water (or sub oil)
  • 1/2 white or yellow onion, diced (55 g)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 2 large carrots, peeled and sliced into thin rounds (120 g)
  • 1 1/2 cups (150 g) green beans, trimmed, roughly chopped
  • 1/4 tsp each sea salt & black pepper + more to taste
  • 1 small zucchini (196 g) , sliced into 1/4-inch rounds
  • 1 15-ounce (425 g) can diced fire-roasted tomatoes
  • 6 cups (1440 ml) vegetable broth
  • 2 tsp dried basil (or 1 Tbsp fresh)
  • 2 tsp dried oregano (or 1 Tbsp fresh)
  • 1 Tbsp (3 g) nutritional yeast
  • optional: Pinch red chili pepper flake
  • 1 Tbsp (12 g) coconut sugar (or other sweetener to taste)
  • 1 15-ounce (425 g) can white beans or chickpeas, rinsed + drained
  • 2 cups (224 g) gluten-free pasta noodles* (I like Trader Joe’s Gluten-Free Fusilli)
  • 1 cup (25 g) kale or spinach (or other green), roughly chopped
Steps
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