You will need:
- 1/2 Vidalia onion, diced
- 3 cloves garlic, minced
- 1 large carrot, cut into coins
- 2 stalks of celery, diced
- 1/2 green squash, cut into coins
- 1 32 oz container vegetable broth
- 1 15 oz can diced tomatoes
- 1 15 oz can red kidney beans, drained
- 2 cups gluten-free pasta of choice (I used orzo)
- 1 tbsp nutritional yeast
- 1 tsp dried basil
- 1/2 tsp crushed red pepper
- salt and pepper to taste
Directions:
- Heat a large pot over medium heat. Add about 4 tbsp water, along with onion and garlic. Sauté for 3-4 minutes or until lightly browned.
- Add carrots, celery and green squash. Season with salt and pepper and cook for an additional 3-4 minutes.
- Add vegetable broth and diced tomatoes. Season with nutritional yeast, basil and crushed red pepper.
- Increase heat to medium high. Once the soup is simmering, add beans and uncooked pasta.
- Simmer on medium low heat for additional 6-8 minutes, or until pasta is tender.
- Serve warm. Enjoy!