Ingredients
- 2 tablespoons grape seed oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1/4 teaspoon chili-flakes
- 1 796-mL can diced organic tomatoes
- 1 540-mL can red kidney beans, drained and rinsed (or with the liquid for a creamier soup)
- 3/4 cup/ handful gluten-free spaghetti pasta (torn into 3 sections)
- 2 cups packed chopped kale or spinach
- 1/4 cup chopped fresh basil or parsley for topping
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