Ingredients

The following ingredients have 4 Servings
  • 1 cup dried small pasta shells ((or your favorite small pasta shape))
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 2 medium celery stalks, (diced)
  • 2 medium carrots, (diced)
  • 3 garlic cloves, (minced)
  • 5 cups vegetable broth
  • 1 (14 ounce/400 gram) can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 (14 ounce/400 gram) can chickpeas, (drained and rinsed)
  • 1 (14 ounce/400 gram) can kidney beans, (drained and rinsed)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes, (or to taste)
  • 1 small zucchini, (roughly chopped)
  • 2 cups baby spinach leaves, (lightly packed)
  • 1/2 cup chopped fresh basil leaves, (lightly packed)
  • Salt and pepper, (to taste)
  • Vegan Parmesan cheese, (for serving)

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
  • Drain the pasta into a colander. Return it to the pot and toss it with a bit of olive oil.
  • While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
  • When the oil is hot, add the onion, celery and carrots. Sweat the vegetables for about 5 minutes, until soft and translucent, stirring frequently.
  • Add the garlic and sauté it with the vegetables for about 1 minute, until very fragrant.
  • Stir in the broth, tomatoes, tomato paste, chickpeas, kidney beans, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the mixture to simmer for about 20 minutes, stirring occasionally, until the broth thickens up a bit and the carrots are soft. You can add some water if the broth reduces too much. (Note)
  • Stir in the zucchini and continue simmering the soup for about 5 minutes more, until the zucchini is soft but not mushy.
  • Stir in the spinach and cook the soup for about 2 minutes more, until the spinach has fully wilted.
  • Remove the pot from heat and stir in the cooked pasta and basil. Season the soup with salt and pepper to taste.
  • Ladle into bowls and serve with vegan Parmesan cheese.