2 Tbsp water (or sub oil) 1/2 medium white or yellow onion (diced) 3 cloves garlic* (minced) 2 large carrots (peeled and sliced into thin rounds) 2 stalks celery 2 cups kale 1 1/2 cups green beans (trimmed // roughly chopped) 1/4 tsp each sea salt & black pepper (plus more to taste) 1 small zucchini (sliced into 1/4-inch rounds) 1 15-ounce can diced fire-roasted tomatoes 6 cups vegetable broth (DIY or store-bought) 2 tsp dried basil (or sub 1 Tbsp fresh per 2 tsp dried) 2 tsp dried oregano (or sub 1 Tbsp fresh per 2 tsp dried) thyme rosemary 1 Tbsp nutritional yeast 1 pinch red chili pepper flake Monk fruit sweetener 1 15-ounce can white beans or chickpeas (rinsed + drained) 2 cups gluten-free pasta noodles* 1 cup kale or spinach (or other green // roughly chopped) lemon juice (optional)

Heat a large pot or dutch oven over medium heat. Once hot, add water, onion, and garlic and stir. Cook for 3 minutes, stirring occasionally.

Add carrots, celery, and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some color.

Add zucchini, fire-roasted tomatoes, vegetable broth, herbs, nutritional yeast, red pepper flake (optional), and beans. Stir to coat.

Bring to boil. When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked.

Add in the kale and stir in until just wilted.

Add the monk fruit and stir in. Taste test and add salt and pepper as needed.