Ingredients

• 1 onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 1/2 cups vegetable stock, low sodium
• 1 zucchini, diced
• One 15-ounce can cannellini beans, rinsed and drained
• 1 cup thinly sliced green cabbage
• Two 15-ounce cans stewed tomatoes
• 1 tablespoon tomato paste
• 1 cup diced potatoes, any variety
• 2 cups chopped frozen spinach
• 4 garlic cloves, minced
• 2 teaspoons dried parsley
• 1/2 teaspoon dried oregano
• 1 bay leaf
• ¼ cup nutritional yeast flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups uncooked elbow macaroni (whole wheat or brown rice)

Directions

1. In a large stockpot over medium-high heat, sauté the onion, celery, and carrots in ¼ cup of the vegetable stock until tender.
2. Add the zucchini, beans cabbage, tomatoes, tomato paste, potato, spinach, remaining 4 cups vegetable stock, garlic, parsley, oregano, bay leaf, nutritional yeast, salt, and black pepper to the pot. Bring to a boil, cover, and reduce the heat.
3. Simmer for approximately 1 hour. Add the pasta and simmer for 30 minutes more.  Remove the bay leaf before serving.