Sort ingredients
thomasrhs
QR Code
Listen
Pdf
Heat the olive oil over medium heat in a large Dutch oven or pan.
Add the diced onion, sliced carrots, chopped celery and diced zucchini.
Season with sea salt and sauté for 5 minutes until starting to soften.
Stir in the diced sweet potato then add the garlic and stir for one more minute.
Next add the thyme, oregano and tomato paste. Stir and season again.
Add the vegetable broth, canned diced tomatoes, beans and lentils. Season again and stir everything together thoroughly.
Add the bay leaves to the pot and bring the soup to a boil.
Turn the heat down to a simmer and cook 20 minutes uncovered.
Add the pasta. If the soup is beginning to look too thick add another cup of water or vegetable broth as needed.
Cook for 10 minutes more until the pasta is al dente.
Add in the kale and spinach leave and stir until wilted - just a minute or so.
Taste and add more salt and pepper as needed.
Spoon into bowl and serve, topping with olive oil, parsley and parmesan cheese - make sure to use a vegetarian or vegan alternative as required.