Pasta with Vegetable Marinara Sauce

Ingredients

1 tablespoon olive oil
1 medium onion diced
2 carrots peeled and diced (note: can use 14.5 ounce can of carrots, drained and rinsed)
1 zucchini diced
Optional: 1 can 14.5 ounces green beans, drained and rinsed
2 garlic cloves minced
1 can 14.5 ounces cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
¼ cup tomato paste
2 28- ounce cans crushed tomatoes
1 tablespoon low sodium soy sauce or gluten free tamari
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: ½ cup parsley and basil chopped

Preparation

In a large pot over medium heat, add olive oil. Add onion, carrots, zucchini, and green beans and saute until tender, 5 to 6 minutes.

Add garlic and saute 30 seconds.

Add beans, Italian seasoning, and crushed red pepper flakes and cook for an additional 30 seconds.

Stir in tomato paste and cook ~1 minute.

Add the crushed tomatoes and soy sauce and stir to blend. Reduce the heat to low, cover, and simmer for 30-60 minutes.

Remove from the heat. Season with salt and pepper.

Optional: put all ingredients in a high-speed blender or use immersion blender and process till smooth.

Serve garnished with parsley and basil.