VEGETABLE SOUP

INGREDİENTS

• 1 Tbsp neutral oil, I used olive oil.
• 1 medium white onion, chopped
• 3 garlic cloves, chopped
• 3 stalks of celery, chopped into small pieces
• 3 medium carrots, peeled and chopped into small pieces
• 1 can (14.5 ounces) fire roasted diced tomatoes plus the juices
• 1 can (15.5 ounces) of kidney beans, drained and rinsed
• ¾ cup ditalini pasta, substitute with gluten-free pasta
• 1 Tbsp tomato paste
• 3 cup fresh spinach, packed
• 6 cups (48 ounces) vegetable broth or stock, add more for a thinner soup
• ½ small lemon, seeded and juiced
• 1 Tbsp Italian seasoning
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp cayenne pepper, add less if you are sensitive to heat
• 2 Tbsp nutritional yeast (optional)