Ingredients
- 2 teaspoons coconut oil, or olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 celery stalks, diced
- 3 medium carrots, diced
- 1 fennel bulb, cored and diced (green stalks removed)
- 1 teaspoon dried rosemary
- ¼ cup tomato paste
- ¼ cup nutritional yeast (optional)
- 1 cup dried bean soup mix *See notes
- 1 28-ounce can diced tomatoes **See notes
- 3-4 cups vegetable stock
- 1 400g box gluten-free pasta
- Salt & pepper to taste
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