This is my sons favorite soup. It provides roughly 4 meals for this vegan. It is the perfect soup to freeze and we do so in individual portions.
2 tbsp olive oil (we like to use avocado oil)
1 red onion, finely chopped (a cooking onion works well too)
1 garlic clove, minced
1 540ml can of chickpeas, drained and rinsed
1 540ml can of black beans, drained and rinsed
15 cherry tomatoes, halved
4 cups of vegetable broth
1 can of diced tomatoes, including the juice
5 oz of pasta of choice (we like chickpea or lentil pasta)
3 cups of spinach
1 tbsp of parsley (we sometimes use dill instead)
salt and pepper, to taste
Over medium heat, cook the olive oil and onions for 4-5 minutes until onions soften. Add in the garlic and continue stirring for an additional minute. Add in the chickpeas, black beans, and cherry tomatoes and stir well. Stir in the can of diced tomatoes with the juice, vegetable broth, and pasta of choice, bring it to a boil, reduce the heat, cover the pan, and allow it to simmer for 15 minutes. Remove the lid and continue to cook the soup for another 10 minutes, adding in your spinach and parsley (or dill). Season to taste with salt and pepper. Pour into individual bowls and garnish with uncooked spinach. Enjoy with a slice of toasted bread. Soup Note: Feel free to add a cup of water or more to thin out the soup when you add in the broth and diced tomatoes. My son likes it quite thick.