2 celery stalks diced
2 (120 g) large carrots diced
1 (250 g) medium zucchini diced
¼ tsp (1/4 tsp) sea salt adjust to taste
3 cloves garlic minced
1 tsp dried oregano
1 tsp dried thyme or basil
1 14- oz can (400 g) strained tomatoes
1 14- oz can (400 g) diced tomatoes
3 cups (720 ml) vegetable broth
2 bay leaves optional
1 tsp sweet smoked paprika
2-3 tbsp vegan parmesan cheese or nutritional yeast flakes (optional)
¼ tsp (1/4 tsp) black pepper adjust to taste
1 pinch of chili flakes optional to taste
1 tbsp agave syrup or another sweetener to taste
8 oz (225 g) fusilli pasta or other gluten-free noodles of choice
1 14- oz can (400 g) white cannellini beans or kidney beans or chickpeas (rinsed & drained)
