Ingredients
2tbspolive oil
1largeyellow onion,minced
½cupcelery,(2 stalks), minced
½cupcarrot,(1 large), diced
2clovesgarlic,minced
3tbsptomato paste
1½lbsYukon gold potatoes,(about 1½ cup), diced
1cupfresh or frozen green beans
3cupsvegetable broth
2cupswater
4ozsmall pasta,such as orzo, cavatelli, small macaroni, or pearl couscous
1tspdried oregano
2tspdried thyme
1bay leaf
2tspdried basil
15ozcrushed tomatoes,(1 can)
15ozchickpeas,(1 can), drained and rinsed
1½tspsalt
¾tspblack pepper
2cupsbaby spinach
¼cupunsweetened almond creamer
Preparation
Heat a large stockpot over medium-low heat. Add the olive oil followed by the minced onion, celery, and carrot.
Cook for 8 to 10 minutes until everything starts to soften and the onions are fragrant.
Stir in the garlic and tomato paste and cook for another minute. Add the diced potatoes and cook for another 2 to 3 minutes.
Add the green beans, broth, water, pasta, and herbs. Bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes until the potatoes are just about tender and the pasta is al dente.
Add the crushed tomatoes and their juices, along with the chickpeas, salt, and pepper, and cook for another few minutes to warm everything through.
Finally, stir in the spinach and cook for another 1 to 2 minutes until the spinach is wilted.
Turn off the heat. Remove the bay leaf and stir in the almond creamer just before serving.
