Beta to Omega Soup

• 1 tablespoon olive oil
• 1 12 large sweet onions, diced
• 3 garlic cloves, minced
• 3 stalks celery, diced
• 3 large carrots, sliced into thin coins
• 1 large sweet potato, peeled and diced
• 12 cup dry white wine
• 1 cup diced tomatoes with juice (or 1-2 large fresh diced tomatoes)
• 5 cups low sodium vegetable broth
• 1 bay leaf
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon dried rosemary
• 14 teaspoon dried ancho chile powder
• 12 lb chopped fresh green beans (about 2 cups)
• 1 (15 ounce) can black soybeans, drained and rinsed (or black beans, also very high in anthocyanins)
• 5 ounces fresh Baby Spinach
• 23 cup whole wheat rotini, I used Catelli Healthy Harvest Flax Omega-3 (or your favourite multigrain or gluten free rotini)
• 12 lemon, zest of
• 1 teaspoon lemon juice
• salt and pepper

1. Heat the oil in a large, heavy pot over medium heat.
2. Add the onions and cook, stirring occasionally, for 15 minutes, until a deep golden colour.
3. Add the garlic, celery, carrots and sweet potato.
4. Raise the heat to medium high and cook 4-5 minutes, until the celery and carrots have begun to soften.
5. Pour in the white wine and stir vigorously to deglaze.
6. Stir in the diced tomatoes, broth, herbs and chili powder.
7. Bring to a boil, then reduce the heat, cover and cook 35-40 minutes, until the sweet potatoes and carrots are cooked through.
8. Uncover, remove the bay leaf and stir in the green beans, soybeans, spinach, pasta and lemon zest.
9. Cook, uncovered, for 15 minutes, until the pasta is done.
10. Remove from heat and stir in the lemon juice.
11. Add salt and pepper to taste.

olive oil, sweet onions, garlic, stalks celery, carrots, sweet potato, white wine, tomatoes, vegetable broth, bay leaf, thyme, basil, oregano, parsley, rosemary, chile powder, green beans, black soybeans, spinach, whole wheat rotini, lemon, lemon juice, salt

Taken from www.food.com/recipe/beta-to-omega-soup-484733 (may not work)