For soup:

• 2 tablespoons oil, I use grapeseed or olive oil, vegan butter works too
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 medium carrots, diced small
• 2 cups shredded green cabbage (sliced thin and chopped)
• 3-4 cloves garlic, finely chopped (minced)
• 6 cups water
• 2 cups chopped zucchini (can sub green beans or yellow squash)
• 2 tablespoons better than bouillon vegetarian no chicken soup base
• 1 can red kidney beans or cannellini beans 
• 1 can (398 ml/14 fl oz) diced tomatoes
• 1 can (398 ml/14 fl oz) tomato sauce  
• 3 tablespoons nutritional yeast 
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon celery salt 
• 1/2 teaspoon each garlic and onion powder
• 1 cup uncooked elbow macaroni or Ditalini pasta, use gluten free if needed

Optional add ins:

• 1 cup peeled and chopped potatoes 
• 2 cups raw spinach (stir in at end if using)

For serving (totally optional)

• little chopped fresh basil or drizzle of basil pesto
• squeeze of lemon juice
• vegan parmesan
• pinch of red chili flakes