Tomato Bean Soup with Gluten Free Fusilli

INGREDIENTS:

• 2 Tbsp. olive oil

• 1/2 white onion

• 1 carrot, chopped

• 1 celery stalk, chopped

• 2 garlic cloves, minced

• 3/4 cup diced tomatoes or tomato/basil pasta sauce

• 1 tsp. sea salt

• 1 tsp. Italian seasoning

• 1 cup beans of choice (cannellini, chickpeas or kidney beans are all great)

• 4 cups vegetable stock

• 1 cup gluten free fusilli pasta

• 1 cup spinach (chopped fresh or frozen)

• Optional: fresh basil

Directions:

Add the olive oil into a large pot over medium heat. Add in the onion, garlic, carrots and celery and cook for 3-5 minutes or until the veggies have softened. Stir in the beans, tomatoes/tomato sauce, Italian seasoning, and salt. Continue to cook for 3-4 minutes.

Transfer half of the veggie/bean mixture into a blender with 1/2 cup of veggie stock and blend until smooth. Transfer the mixture back into the pot and stir to combine.

Add in the fresh basil if using and bring the soup to a gentle boil. Stir in the pasta and spinach and cook the pasta for about 7 minutes or until al dente.

Season the soup with additional salt if needed and enjoy!

Optional: add in a little bit of freshly grated organic parmesan cheese.