Measurements

• 2 tbsp Olive Oil
• 1 large Onion
• 2 Carrots
• 2 Celery stalks
• 3 cloves Garlic
• 1 Zucchini
• 1 cup Green Beans
• 4 Tomatoes
• 6 cups Vegetable Broth
• 1 can Kidney Beans
• 1 can Cannellini Beans
• 1 cup Gluten
• 2 cups Spinach
• 1 tsp dried Basil
• 1 tsp dried Oregano
• 1/2 tsp dried Thyme
• Salt to taste
• Black Pepper to taste
• Optional: Vegan Parmesan Cheese for garnish

Preparation Method

• Heat the olive oil in a large pot over medium heat.
• Add the onions, carrots, and celery.
• Sauté until the vegetables are tender, about 5-7 minutes.
• Add the garlic and cook for another minute.
• Stir in the zucchini and green beans, and cook for another 5 minutes.
• Add the tomatoes and vegetable broth.
• Bring to a boil.
• Reduce the heat and let it simmer for 10 minutes.
• Add the kidney beans, cannellini beans, and pasta.
• Cook until the pasta is tender, about 10 minutes.
• Stir in the spinach, basil, oregano, and thyme.
• Cook for another 5 minutes.
• Season with salt and black pepper to taste.
• Serve hot, garnished with vegan Parmesan cheese if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.