Step 1

Place olive oil and garlic in a Dutch oven or large pot. Turn heat to medium low and saute the garlic for a couple of minutes until very aromatic.

Step 2

Add the onions, carrots and zucchini along with salt and ground black pepper to taste. Saute for a couple of minutes until the onions start to soften.

Step 3

Stir in the mushrooms and all the dried herbs and mix.

Step 4

Add the pureed tomatoes and tomato paste. Mix them into the vegetables. Cover the pot and let the tomatoes cook for 2-3 minutes.

Step 5

Stir in the lima beans and the wild rice. Add three cups of vegetable stock or water. Mix well. Let the soup come to a boil, then simmer for five minutes.

Step 6

Add red pepper flakes, if using, stir them in, cover the pot and let the soup cook for 40-45 minutes until the wild rice is still pleasantly chewy but tender. Check salt and add more as needed. If at any point the soup looks too dry, add more stock or water.

Step 7

Turn off the heat and stir in vegan parmesan, if using. Serve hot with a drizzle of olive oil and more vegan parmesan on the side.