Autumn Minestrone – Forks Over Knives

Ingredients

• piece medium onion, cut into ½-inch pieces
• piece stalks celery, sliced crosswise into ½-inch pieces
• piece bulb fennel, cut into 1-by-¼-inch pieces (about 1½ cups)
• piece medium Yukon gold potatoes, peeled and cut into 1-inch pieces
• clove garlic, finely chopped
• ounce whole tomatoes, lightly crushed
• cup low-sodium vegetable broth
• can cannellini beans
• pinch salt and pepper
• teaspoon red-wine vinegar
• piece zucchini, quartered and sliced
• bunch Swiss chard leaves, thinly sliced (about 6 cups)
• cup cooked elbow or fusilli pasta (eggless)
• piece Nutritional yeast or finely ground pumpkin seeds for garnish