2 tbls. Extra Virgin olive oil
½ cup chopped onion
½ cup chopped celery
4 garlic cloves
1 15 ounce can Fire Roasted Tomatoes
6 cups low sodium vegetable broth
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup shitake mushrooms
1 cup zucchini noodles
1 cup baby spinach leaves
½ cup lentils, rinsed
1 tbsp chopped thyme
2 tbsp chopped flat leaf parsley
sea salt and freshly ground pepper, to taste
1 cup cooked fusilli pasta (optional)
shredded parmesan cheese for garnish (optional)
In a large pot, heat oil over low-medium flame. Add onion, celery, garlic and cook until softened, about 10 minutes. Add tomatoes and broth, stir to mix well.
Add remaining ingredients except pasta. Bring to a boil, lower flame and simmer covered for 45 minutes, or until vegetables and beans are tender.
Adjust seasoning to taste and add pasta before serving.
Serve with shredded cheese.
*Feel free to use any vegetable combination you like. This recipe offers a fabulous way to use up leftovers and unused vegetables in your refrigerator.