Step 1

In a large stock pot, heat the olive oil over medium high heat.

Step 2

Saute the garlic, carrots, celery, and onion on medium high for 3-5 minutes.

Step 3

Add all the seasonings except the bouillon and continue to saute for another 2-3 minutes.

Step 4

Add the tomatoes, potatoes, green beans, bouillon and water and give it all a good stir.

Step 5

Turn heat to high, bring to a boil then reduce heat to a simmer at med-low, and cover the pot partially, leaving a little gap for steam to escape. Simmer for 15 minutes.

Step 6

Uncover. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.

Step 7

Taste and adjust servings as you see fit. You may need to add more salt depending on your preference and the saltiness of the bouillon you’re using, up to 1/2 tsp. Serve topped with grated vegan parmesan.