As the kiddo would say, “Mom, this is more pasta than soup.”
So be it.
2 T. olive oil
1 onion, diced
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic
1 T. minced fresh herbs (I used rosemary and thyme) (You could swap in a teaspoon or so of dried herbs de Provence, too.)
6 cups veggie broth
1 /4 cup nutritional yeast flakes (optional)
1 8 oz box GF pasta of your choice. (I used Ancient Grains elbows. I’ve used shells before, and I prefer those.)
salt and pepper to taste
2 large handfuls spinach, chopped
In a stock pot, saute the onion in the olive oil until translucent. Add everything except the pasta and spinach. Boil until carrots are beginning to soften (10-15 minutes). Add the pasta and boil for 10 minutes until pasta is al dente. Toss in spinach and stir until wilted. Serve immediately.
Warning – the pasta will continue to soak up the stock. So, after a little while you’ll definitely have pasta with veggie bits, not soup. We like it that way, too, though.