Add a drizzle of oil and sauté the celery, carrots, and onion, seasoning generously with salt and pepper. Cook for 2-3 minutes, then stir in the garlic and sauté for another 3 minutes until fragrant.
1 large carrot, 3 garlic cloves, 1 small brown onion, 2-3 stalks fresh celery, salt and black pepper to taste, 2-3 tablespoon cooking oil
Next, add the zucchini, Italian seasonings, and red pepper flakes, cooking for about 2 minutes to let the flavors meld. Stir in the red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, broth, sugar and water. Bring it to a gentle simmer and cook for 8-10 minutes, just until the pasta is al dente.
½ cup green peas, 1 small zucchini, 1 can 15 oz crushed tomatoes, 3 cups vegetable broth, 1 ½ teaspoons italian seasonings, ¼ teaspoon red chili flakes or more for added spicy flavor, 1 ½ cup white beans, 1 can 15 oz red kidney beans, 1 cup gluten free noodles/pasta, 2 bay leaves, 1 ½ cup vegetable juice or good quality tomato juice, 1 or more cups of water depending on the consistency you like, ½ teaspoon brown sugar
