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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 carrot, diced
  • 2 to 3 celery stalks, diced
  • 2 large garlic cloves, finely chopped
  • ½ tablespoon Italian seasoning mix
  • 1 tablespoon tomato paste
  • 3 oz (85 g) sun-dried tomatoes, sliced
  • 1 can (14 oz/400 g) chickpeas, drained and rinsed
  • 1 can (14 oz /400 g) crushed tomatoes
  • 5 cups (1.25 liter) vegetable stock
  • ½ lb (225 g) vegan cheese tortellini
  • 2 cups (75 g) spinach
  • ½ cup (100 ml) coconut cream
  • ⅓ cup (30 g) vegan Parmesan
  • Salt and freshly ground black pepper to taste
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