1 onion, diced

2 carrots, diced 

2 celery, diced

1 box pasta, cooked

2 tomatoes, diced

2 tbsp. tomato paste

2 cups spinach or kale

¼ cup nutritional yeast

3 cloves Garlic, minced

2 tsp. Oregano

1 tsp. Sage

1 tsp. Thyme

2 tsp. Black pepper

2 tsp. Garlic salt

½ tsp. Cayenne 

1 tsp. Smoked Paprika

2 bay leafs

1-can kidney beans

1-can white beans

1 zucchini

6 cups vegetable broth


If making in a crock pot (slow cooker) place everything in the crock pot and cook on low for 6-8 hours or on high for 4-6 hours. Stirring every 2 hours.

Season as needed.

If not cooking in a slow cooker, start by saute the carrots, onion, garlic and celery in some vegetable broth.

Add in zucchini and tomatoes. Cook for a few more minutes until veggies are soft.

Add in spices and tomato paste and stir well.

Stir in vegetable broth and beans.

Add in pasta and spinach

Simmer until everything is cooked down and mixed together.

Season as needed.

Kayla Jacob

Personal Chef

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