This soup is similar to my Vegetable Tortellini Soup which everyone enjoyed! This recipe can be made gluten free with quinoa noodles or by leaving out noodles completely. I use organic bone broth for many of my soups because of the collagen and gut healing benefits, however that can be subbed out with more veggie broth and water.
- 1 32 ounce container of organic bone broth
- 1 32 ounce container of organic vegetable broth
- 4 large carrots
- 4 celery stalks
- 1 can of cannellini beans
- 1 can of red kidney beans
- 1 can of garbanzo beans
- 1 cup of diced red onion
- 2 cups of frozen green peas
- 3-4 garlic cloves
- 2 cups of fresh spinach
- 1 handful of fresh parsley leaves
- 5 oz (or half jar) of Tomato-Basil Sauce (I use 365 organic brand)
- 1 box of organic shell noodles or elbow quinoa noodles
- Italian seasoning
- pink salt and pepper
- Wash and cut the carrots and celery into small pieces.
- Dice 1/4 of a red onion into tiny pieces
- Chop 2 cups of small spinach, removing the stems (set aside for the end)
- Boil a pot of water for the noodles, and add noodles and cook to al dente (leave a little firmer than normal since they will be added back into hot water). Rinse with cold water so they don't stick together.
- Heat a large pot on the stove and add the entire container of bone broth and veggie broth. Next, press 3-4 garlic cloves (depending on your preference), add the celery, carrots, onion, peas to the soup mixture *HOLD OFF on spinach*
- Rinse and drain all of the beans and add them to the pot.
- Add the handful of fresh parsley (can rip into smaller pieces)
- Add about 5 oz of marinara sauce to pot and stir well.
- Let cook on medium heat for about 30 minutes.
- Lower heat and add cooked noodles, spinach, dry Italian seasoning, salt and pepper and cook until noodles are fully cooked and carrots are tender.
This soup will last you several days and can simply be reheated over the stovetop and can re-season with Italian seasoning and pepper.