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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 8 cups vegetable broth
  • 1 (15 ounce/425 gram) can cannellini beans, drained and rinsed
  • 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
  • 1 ½ cups fresh green beans, trimmed and cut into 1-inch pieces
  • 1 cup ditalini pasta
  • 1 small zucchini, quartered and sliced
  • 2 ounces baby spinach
  • ½ cup frozen peas, thawed
  • ½ cup fresh basil, chopped
  • ¼ cup vegan pesto
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • subheading: FOR SERVING:
  • Vegan Parmesan cheese (optional)
  • Red pepper flakes (optional)
Note: Ingredients may have been altered from the original.
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