Pasta Soup with Cannellini and Escarole

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

4 oz. Banza elbow macaroni

3 c vegetable stock

3 c water

¾ tsp JB’s All-Purpose Blend

4 c escarole, chopped

1 tsp garlic, mince

15.5 oz cannellini beans, canned, rinsed, drained

2 tsp fresh lemon juice

Directions at cathrynskitchen.com

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