Homemade Pasta & Mixed Bean Soup

Fry a teaspoon of chilli flakes and mustard seeds in some oil. Chop 2 large celery sticks and add to the pan. Fry until the chilli flakes become more fragrant. Pour in 800ml of vegetable stock and 1 tin of chopped tomatoes. Cook on medium heat until the celery begins to soften. In a separate pan, put just a handful of your favourite pasta in hot water with a pinch of salt and half a teaspoon of turmeric. In the soup, add a drop of lemon juice to taste, a couple tablespoons of cumin, a tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of garam masala and a pinch of ground ginger. Drain 1 tin of kidney beans and 1 tin of cannellini beans and add to the liquid. Allow to simmer and soften. Chop up a few handfuls of spinach finely and add to the soup. Once the pasta is cooked to your liking, drain and add it to the soup, then serve topped with nutritional yeast and vegan garlic bread on the side. Fry a teaspoon of chilli flakes and mustard seeds in some oil. Chop 2 large celery sticks and add to the pan. Fry until the chilli flakes become more fragrant. Pour in 800ml of vegetable stock and 1 tin of chopped tomatoes. Cook on medium heat until the celery begins to soften. In a separate pan, put just a handful of your favourite pasta in hot water with a pinch of salt and half a teaspoon of turmeric. In the soup, add a drop of lemon juice to taste, a couple tablespoons of cumin, a tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of garam masala and a pinch of ground ginger. Drain 1 tin of kidney beans and 1 tin of cannellini beans and add to the liquid. Allow to simmer and soften. Chop up a few handfuls of spinach finely and add to the soup. Once the pasta is cooked to your liking, drain and add it to the soup, then serve topped with nutritional yeast and vegan garlic bread on the side.

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