• Heat olive oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize
  2 tablespoons olive oil, 1 medium onion
• Add the carrot, zucchini, celery, tomato paste and garlic. Sauté for 5 minutes.
  2 celery stalks, 2 medium carrots, 1 medium zucchini, 1 tablespoon tomato paste, 4 cloves of garlic
• Add the can of diced tomatoes, garlic, green beans, Italian seasoning, dried basil and broth. Bring to a boil then turn heat to a simmer - about medium low heat. Simmer for 10 minutes
  1 tablespoon Italian seasoning, 1 tablespoon dried basil, 6 cups vegetable broth, 28 ounce can diced fire roasted tomatoes, 1 cup frozen halved green beans
• Add dried pasta, kidney beans, great northern beans and (optional) nutritional yeast and simmer for 10 minutes. 2 minutes before you're done simmering, add the chopped kale.
  ½ cup pasta shells, 16 ounce can of kidney beans or great northern beans, 16 ounce can of great northern beans, 2 tablespoons nutritional yeast, 1 cup kale
• Turn heat off. Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of oil on top and stir. Season with black pepper and extra salt if needed. Top with vegan parmesan if you have some on hand.
  ½ cup vegan parmesan, ½ teaspoon black pepper

Instant pot instructions

• Turn your instant pot to sauté mode and heat olive oil on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize
  2 tablespoons olive oil, 1 medium onion
• Add the carrot, zucchini, celery, tomato paste and garlic. Sauté for 5 minutes.
  2 celery stalks, 2 medium carrots, 1 medium zucchini, 4 cloves of garlic
• Add the rest of the ingredients and add the lid. Set the lid to seal. Cook on high pressure for 5 minutes. Let it slow release for 5 minutes, then quick release.
  1 tablespoon Italian seasoning, 1 tablespoon dried basil, 6 cups vegetable broth, 28 ounce can diced fire roasted tomatoes, 1 cup frozen halved green beans, ½ cup pasta shells, 16 ounce can of kidney beans or great northern beans, 16 ounce can of great northern beans, 2 tablespoons nutritional yeast, ½ teaspoon black pepper
• Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of olive oil on top and stir. Season with black pepper and extra salt if needed. Top with vegan parmesan if you have some on hand.