1teaspoonza’ataroptional but adds a boost in flavour
115 ounces can red kidney beans or cannellini (white beans)
1cupdry pasta such as shellsorecchiette or tortellini or any gluten free pasta
Juice of one limes about 1-2 tablespoonssqueezed over
ToppingsOptional: Oil drizzle, red pepper flakes, parsley, and/or sprinkle of zaatar or parsley, Crusty bread and vegan Parmesan
In a large, deep pot over medium high heat, add half Thrive Algae Oil (1.5 tablespoons) to heat.
Add the onions, celery, carrot, squash and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
Add in the tomatoes, tomato paste, salt and pepper, Italian seasonings, za’atar, and kidney beans. Add in other half of the Thrive Algae Oil, stir together. Pour in the vegetable broth and stir again.
Bring to a boil, and then to a simmer. Add in the dry pasta and simmer for 20 minutes, until the pasta is fully cooked.
Remove soup from heat and taste test and add more salt and pepper if needed. You really want to ensure you’ve added enough to bring out all the flavours. Stir in the spinach and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve!
NotesIn a soup like this, a high quality veggie broth makes all the difference. Adding an all natural veggie broth paste is great option to get high quality!