Step 1

In a large soup pot, heat olive oil add tomato paste, and cook it on medium-high heat for 2-3 minutes until it turns a darker red.

Step 2

Add carrots, celery, onion, and garlic and cook on medium-low for 8-10 minutes stirring frequently,  until the veggies start to soften.

Step 3

Add oregano, thyme, salt, pepper, Aleppo pepper, and nutritional yeast. Cook for 3 minutes on medium -low heat.

Step 4

Add beans, diced tomatoes, water or broth and bay leaves. See note 3, if you are adding greens to the soup. Bring the heat to high, and bring the soup to a boil.  Lower the temperature to low and simmer covered for 30 minutes.

Step 5

Add the ditalini pasta and cook covered for an additional 10 minutes or until pasta is al dente.  Turn off the heat add the pesto and let the pot sit covered for another 10 minutes.  Add

Step 6

If you are using baby greens, add them when the soup is cooked and off the heat.  Cover the pot and let them wilt.