Vegetable Base:

• 1 tbsp Olive Oil
• 1 small Onion (diced)
• 2 medium Carrots (sliced)
• 2 stalks Celery (chopped)
• 1 medium Zucchini (diced)
• 1 small Sweet Potato (peeled and diced)
• 2 cloves Garlic (minced)

Seasonings and Flavorings:

• ½ tsp Dried Oregano
• ½ tsp Thyme
• 1 tbsp Tomato Paste
• Sea Salt and Black Pepper (to taste)

Additional Ingredients:

• 14 oz Canned Diced Tomatoes
• 1 cup Canned Cannellini Beans (or black beans or chickpeas)
• 1 cup Cooked Lentils (or ½ cup dried lentils)
• 4 cups Vegetable Broth
• 2 Bay Leaves
• ½ cup Pasta (any small shape)
• 1 cup Kale (shredded)
• 1 cup Baby Spinach
• 1 tbsp Extra Virgin Olive Oil (for drizzling)
• ¼ cup Fresh Parsley (chopped)
• ¼ cup Grated Parmesan or Vegetarian Alternative