Flexible Pasta and Bean Soup Recipe - Forks Over Knives

Ingredients

• 1½ cups chopped peeled root vegetables (carrots, turnips, parsnips, sweet potato)
• 2 cups chopped onion
• 1 cup chopped celery or bell pepper (any color)
• 6 cloves garlic, minced
• 8 cups low-sodium vegetable broth
• 3 cups cooked no-salt-added beans (white, kidney, black, chickpeas) or two 15-oz. cans no-salt-added beans, rinsed and drained
• 1 teaspoon poultry seasoning
• 1 teaspoon herbes de Provence or Italian seasoning
• 8 oz. whole wheat short pasta or broken long pasta
• 3 cups frozen vegetables (peas, corn, carrots, green beans)
• ¼ cup chopped fresh herbs (parsley, dill, chives, cilantro)
• 1 to 2 tablespoons lemon juice, lime juice, white wine vinegar, or red wine vinegar
• Sea salt
• Freshly ground black pepper, to taste