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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. oil (15 ml, I used avocado oil)
- 1 sweet onion (medium, 120 grams, chopped)
- 4 large garlic cloves (chopped)
- 1 bay leaf
- 3 celery stalk (chopped)
- 2 large carrots (160 grams, diced)
- 15 oz. Northern beans (drained & rinsed, or use cannellini beans or kidney beans, 1 3/4 cup cooked beans)
- 14.5 oz. diced tomatoes
- 4 cups vegetable broth (32 oz, I like Pacific Brand, can add more depending on the consistency of minestrone you prefer)
- 1/2 cup macaroni pasta (65 grams)
- 2 tsp. Italian seasoning
- 1 tsp. dried rosemary
- 1/4 tsp. black pepper (ground)
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. red chili flakes
- 2 cups baby spinach (tightly packed, 2-3 oz)
- 1/2 lemon (juice of)
- nutritional yeast (optional, to sprinkle)
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