Veggie Bean One-Pot Soup (Print Version)

# Ingredients:

01 - 3 tablespoons extra virgin olive oil
02 - 1 medium onion, diced small
03 - 2 medium carrots, finely chopped
04 - 2 stalks celery, finely chopped
05 - 1 small fennel bulb, trimmed and finely diced
06 - 5 cloves garlic, finely chopped
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper
11 - 1/4 cup tomato paste
12 - 2 medium Yukon gold potatoes, diced
13 - 1/2 small green cabbage, sliced thin
14 - 3 cups cooked beans, washed and drained
15 - 1 28-oz can fire-roasted tomatoes
16 - 8 cups vegetable broth
17 - 1 medium zucchini, diced
18 - 1 cup green beans, cut into pieces
19 - 1 1/2 cups small pasta shapes
20 - 1 tablespoon mild miso
21 - 1 cup fresh parsley, rough chopped

# Instructions:

01 - Pour oil in pot and soften onions. Toss in carrots, celery, fennel and cook till tender. Mix in garlic and all the spices.
02 - Stir in tomato paste, then add potatoes, cabbage, beans, tomatoes and broth. Let it come to a boil and simmer for 12 minutes.
03 - Toss in zucchini, green beans and pasta. Let everything cook until pasta gets soft, around 12 minutes.
04 - Mix miso with some hot soup liquid then pour back in. Add fresh parsley and taste for salt and pepper.

# Notes:

01 - Feel free to swap veggies based on what's in season
02 - The pasta will soak up more broth if stored overnight
03 - Always mix miso in at the end to keep its good bacteria

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