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Export 19 ingredients for grocery delivery
Step 1
For the soup, prepare all of your vegetables.
Step 2
Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
Step 3
In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion. Sweat this out for around 3 - 5 minutes. Mince the garlic + add it to the pot. Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine. The longer you cook this, the stronger the flavors will be!
Step 4
Add the bouillon paste and boiling water to the pot.
Step 5
Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
Step 6
Stir in the kale and cook for 5 minutes.
Step 7
Squeeze the juice for half of a lemon into the pot and stir.
Step 8
Adjust any seasonings to taste.
Step 9
Serve immediately with grated vegan parmesan cheese!
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