Step 1

Heat butter in a large pot over medium heat. Add the onion and sauté for 5-6 minutes. Add in garlic and celery and continue cooking for 5 minutes, stirring occasionally.

Step 2

Stir in Herbs de Provence, salt and pepper. Add in broth, lemon juice and pasta. Stir well, then bring to a boil. Once boiling, reduce heat to low and simmer for about 10 minutes.

Step 3

Add in the beans, spinach and parsley and continue cooking for 10 minutes (or longer if preferred). Taste and adjust seasoning as desired.

Step 4

Serve topped with grated vegan parmesan and more fresh parsley.