I will try it.
PS It’s not so much fat-fighting, imo, as eating any healthy soup helps with not overeating…
Seems good except of course I’ll most likely sub vegan parm for reg parm and I will use vegan broth of course
They say 2 1/2 cups is a serving (I’d have thought less)
They also list the benefits of kidney beans, chickpeas. semoline pasta, cooked tomatoes, green beans, and parm, onions, spinach, and black pep
2 onions, chopped
2 carrots, diced
2 celery stalks, diced
4 cups vegan broth unchicken type (Imagine) or reg. (Field Day)
3 cups water
1 14.5-oz can diced tomatoes
1/2 tsp dried oregano
1/4 tsp salt
1/2 tsp black pepper
2 cups green beans, trimmed and cut into 1/4″ pieces
1 cup cooked small pasta, such as small farfalle or elbows
1/2 cup canned chickpeas, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
4 cups chopped fresh spinach
5 Tb grated Parm or vegan parm
Combine onions, carrots, celery, broth, water, tomatoes with their juice, oregano, salt and pepper in large pot; boil.
Reduce heat and simmer, covered, until carrots soften, 15 minutes.
Stir in green beans; cook, covered, until tender, about 8 minutes.
Add pasta, chickpeas, beans and spinach; stir until heated through, about 3 minutes. Makes 5 servings.
Enjoy each one topped with 1 Tbs of the vegan Parmesan