
What You’ll Need
Ingredients
- 1 cup carrots - chopped
- 1 cup celery - sliced
- 1 ½ cups yellow onion - diced
- 1 (28 ounce) can fire roasted diced tomatoes - with juices
- 2 tablespoons tomato paste
- ¾ cup nutritional yeast
- 6 cloves garlic - minced
- 2 bay leaves
- 4 teaspoons Italian seasoning
- 1 pinch red pepper flakes
- 6 cups low sodium vegetable broth
- ½ teaspoon salt
- 1 (15 ounce) can red kidney beans - drained and rinsed
- 1 (15 ounce) can cannelini beans - drained and rinsed
- 2 cups sweet potato - diced
- 1 ½ cups dried ditalini or other small pasta
- 2 cups zucchini - chopped
- 4 cups baby spinach - chopped
Instructions
- Add all ingredients except the pasta, zucchini and spinach to a 6 qt. slow cooker bowl. Stir to combine. Cook on low for 8 hours.
- 25 minutes before ready, stir in the pasta, zucchini and spinach and cook for the last 30 minutes, or until pasta is tender.
- Serve immediately with vegan parmesan and salt and pepper to taste.
Nutrition
Calories: 352kcal | Carbohydrates: 70g | Protein: 20g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 669mg | Potassium: 1052mg | Fiber: 17g | Sugar: 11g | Vitamin A: 12528IU | Vitamin C: 24mg | Calcium: 197mg | Iron: 7mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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