Heat up a large pot or Dutch oven. Add the onion and 1/4 tsp of the salt. Cook, stirring occasionally, for 5 to 6 minutes, until softened. Add the carrots and celery and cook, stirring often, for 5 to 6 minutes, until beginning to soften. Add the garlic and cook, stirring, for about 2 minutes, or until it starts to small all awesome like. Add the tomatoes and cook, stirring, for 2 minutes.
2 Add the broth, pasta, rosemary, black pepper, red pepper flakes, and the remaining 1 1/4 tsp salt and let come to a boil. Reduce the heat to a simmer, cover partially with a lid, and cook for about 25 minutes, until the pasta is tender.
3 Remove the lid and stir in the spinach and beans. Simmer for 2 to 3 minutes, until the spinach is wilted and the beans are heated through. Taste for salt; you may want to add a little more.
Divide among bowls and serve topped with a little more black pepper.
- Amount Per Serving
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Sodium 1105mg47%
- Potassium 1684mg49%
- Total Carbohydrate 88.7g30%
- Dietary Fiber 25g100%
- Sugars 10.8g
- Protein 24.2g49%
- Calcium 20 mg
- Iron 48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
plant-based, wfpb, vegan, kids, gluten-free, nut-free, oil-free, high protein, high fibre, high iron, high potassium,
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