4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional
Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.