Ingredients

• 2 Tbsp Olive Oil

• 1 Medium-sized Onion

• 4-6 Medium-sized Garlic Cloves

• 1 Medium-sized Turnip

• 1 Zucchini

• 1 Yellow Summer Squash

• 1/2 Red Bell Pepper

• 3/4 C Dry White Beans and/or Black Eyed Peas

  or 1 Can of Navy or White Northern Beans

• 3/4 C Dried Vegetable Spirals Brown Rice Pasta (or

  other type of pasta)

• 1 15 oz Can Tomato Sauce

• 8 Cups of Vegetable Stock or Water + 1 1/2 Tbsp

  Mushroom/Vegetable Broth Paste

• 2 tsp Italian Seasoning

• 1 tsp Cumin Powder

• 1/2 tsp+ Lemon Pepper

• Salt to taste (use less with saltier stock/broth)

• Dash of Cinnamon (optional)

• 5 oz Spinach

Directions

1. Begin by preparing Dry Beans in instant pot by combining 3/4 C Dry Beans with 5 C Water in an instant pot without salt- pressure cook on low for 30 minutes. Dry Beans can also be prepared on the stove top. (If using canned beans, ignore this step.) After Beans are done cooking, strain them and discard the liquid.

2. Prepare Vegetables by thinly slicing Onion halves, Garlic Cloves length-wise, red pepper. Slice the Turnip into thin quartered fans and the Zucchini and Summer Squash into thin half rounds.

3. Heat Soup Pot to Medium-Low heat and add Olive Oil and then Onion slices. Saute Onion for 2-3 minutes and then add Garlic. Continue cooking for about 1 minute before adding the Turnip, Zucchini, Summer Squash, and Red Pepper slices. Continue cooking on Medium-Low for 7-10 minutes until Vegetables sweat without browning.

4. Mix in Cumin Powder, Italian Seasoning, Lemon Pepper, Salt, and Cinnamon if adding. Continue cooking for another minute or so to fry spices.

5. Add Tomato Sauce, Vegetable Stock/Water + Broth Paste, Cooked Beans, and Dried Noodles.

6. Cover Soup and cook on Medium heat for 10-14 Minutes.

7. Turn burner off and combine Spinach into soup pot.

8. Serves 8-10 people. Enjoy!