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!