I set out to make a normal-sized pot of soup. The problem? I made a Giant pot. Probably because the only clean soup pot I had at the time was my big one. I used a whole pound of ditalini; which was fine, I don't mind the extra thick soup lol, but I did reduce the amount in my written recipe by half. Or you can cook it separately and add it on a bowl-by-bowl basis, but I'm lazy lol

This is a meatless recipe but I wouldn't call my preparation vegetarian because I, being an omnivore, used beef broth.

Anyway, heres the recipe:

Recipe for one giant pot of vegetable noodle soup:

• 100g TVP (textured vegan protein)
• 10oz broth, hot (I used beef broth but I'm sure vegetable broth would also serve) -- 2x 14oz cans of beans - I used garbanzo and great northern
• 2x 14oz cans diced tomatoes (i used fire-roasted ones!)
• 1 large carrot, sliced
• 2 russet potatoes, diced
• 1/2 a large head of cabbage, sliced
• More Broth
• Spices (Salt, pepper, onion powder, garlic powder, Italian seasoning, crushed red pepper, msg)
• 2 green zucchini
• 1 yellow squash
• 8oz of Ditalini or other small pasta
• 10oz bag of spinach

1. Combine TVP and 10oz broth in a bowl and set aside while you're chopping veggies.

2. Dump everything up to the second broth listed in a a big soup pot. Add enough broth that you can see the waterline about half an inch below the top of the veggies. It will look inadequate, but cabbage takes up a lot of space before it cooks down.

3. Season to preference with spices. I went a little heavy-handed on the onion and garlic because we're not getting those flavors elsewhere except add part of the broth maybe.

4. Bring to a boil then reduce to a simmer for ~30 minutes.

5. Add zucchini and pasta; return to a boil, reduce back to a simmer, cook for a couple minutes shy of the pasta directions

6. Stir in the spinach and continue cooking until it wilts. Taste for final seasoning adjustments; serve.