Green Veggies Noodle Soup

This vegan soup is so filling, and filled with vegetables, you'll forget is vegan. We also have a furry friend that joined us during the make of this video ( let me know if you spot him :) ) Also big thanks to my husband for always lending a hand in the kitchen. xo

Ingredients:

3 celery stalks ( you can use up to 6 celery stalks )
1 whole onion
4 gloves garlic ( minced )
2 head of fresh broccoli ( chopped )
4 sprigs of fresh rosemary
juice of 1 lemon
1tbs of onion powder
1 tbs of oregano
pinch of salt and pepper
2 cans of cannelinni beans ( drained )
8 cups of vegetable broth/ or bone broth ( 6 cups was good for me )
1 cup of ditalini pasta ( You can find the pasta on Amazon if not available at your local store. This is the one i got https://a.co/d/60TJktb )
handful of spinach and a handful of fresh basil.
Some parmesan or the cheese of your choice ( I used cheddar because I didn't have parmesan )
red pepper flakes
2 pieces of crispy sourdough of your choice ( you can also make your own )

Directions:

To make:
- Chop up the stalks of celery, and one white onion
-Add to a large soup pot with 3 tablespoon of olive oil and the gloves minced garlic.
- Sauté 3-5 minutes until fragrant and slightly softened
- Add in the chopped broccoli (about 2 cups, 2 small heads were perfect for this recipe )
- Continue to sauté for another 3 minutes.
- Stir in the fresh rosemary, the juice of one lemon, the onion powder, the thyme, oregano, pinch salt and pepper.
-Add in vegetable broth or bone broth and bring soup to a simmer.
-Once soup is simmering add the dry ditalini pasta and lower heat to medium.
- Cook for 8-10 minutes until pasta is al dente.
- After pasta is al dente, add two cans of drained cannelinni beans, a handful of spinach and a handful of fresh basil and let it simmer on low for about 3 minutes before serving.
- Serve with parmesan ( or any cheese of your choice; we did fresh cheddar cheese ). Also add red pepper flakes and crispy sourdough.

Enjoy.

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