8 cups of Veggie stock (I usually have homemade on hand)
3 cans of cannellini beans rinsed and drained well
2 cups of chopped baby carrots
3-4 stalks of celery chopped and their leaves
2 bay leaves
1 red onion chopped
3-4 fresh rosemary stems, & 3-4 fresh thyme bunches
1 heaping tablespoon nutritional yeast
3 tablespoons Vegan butter
2 tablespoons olive oil
2 tablespoon sea salt, add more to taste, as well as fresh ground pepper
1.5 cups mezze rigatoni (or your choice of small dried pasta)
Vegan parmesan (or if you prefer, dairy parmesan)

Directions:

Heat butter in dutch oven, add olive oil
Chop red onion & add to pot
Stir well, add flour, stir and coat onion — this makes a roux, to thicken soup
Add carrots and celery, stir
Add stock, beans, bayleaves, & fresh herbs, salt & pepper
Stir well, cover and cook 45-60 minutes with lid, leave a little vent
Remove fresh rosemary and thyme stems, bay leaves.
Use immersion blender to partially blend soup — leave as many carrots and celery as you like!
Add 1.5 cups of pasta into soup, stir continually so it won’t stick to bottom. Cooking pasta in your naturally thickens and makes it richer & delicious!
Cook 9-10 minutes
Bowl up and sprinkle as much fresh parmesan cheese as you like!