Veggies
1 onion (yellow), chopped
4 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
3 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
2 cups baby spinach, chopped (or sub kale or collard greens)
Canned/Dry Goods
¼ cup tomato paste
1 can diced tomatoes (15 oz)
6 cups vegetable broth
2 cups dry pasta (ditalini, orecchiette, elbow, or small shells)
1 can great northern beans (15oz) (or sub cannellini beans or kidney beans)
Spices
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Pinch of red pepper flakes
Freshly ground black pepper
1 teaspoon fine sea salt
2 teaspoons lemon juice
2 cups water
4 tablespoons extra-virgin olive oil, divided