| 13 | 42 | 246 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 30 min | 8 |
| 2 cup | Pasta, Rigatoni, dry (small) |
| 3 medium | Carrots |
| 3 medium stalk(s) | Celery |
| 1 can(s) (15oz) | Tomato sauce, canned ((or diced tomatoes with sauce)) |
| 1 cup | Spinach (or kale)) |
| 1 cup | Green/yellow string beans, frozen |
| 1 can (15oz) | White beans, canned |
| 4 cup | Vegetable stock/broth, low sodium |
| 1 medium | Yellow onion |
| 6 clove(s) | Garlic |
| 1 tbsp | Italian herb seasoning |
| 1 tsp | Salt |
| 1/4 cup | Nutritional yeast |
1. Chop onion and garlic into small pieces and add to pot.
2. Slice celery into thin pieces and add to pot.
3. Add 1/2 cup vegetable broth and salt and sauté until the aroma begins to release from onion, garlic, and celery.
4. Slice carrot into thin round and add to pot with remaining vegetable broth.
5. Remove ends from green beans, slice into bite-size pieces and add to pot.
6. Add remaining ingredients to pot and bring to a boil.
7. Reduce heat to a simmer and continue cooking until carrots and celery are soft, about 15–25 minutes (or about 5 hours in crock-pot). Remove from heat, allow to cool slightly, and serve.
8. Enjoy
| Grain | 1.3 |
| Meat Alternative | 0.3 |
| Vegetables | 2.1 |
