-
Add a bit of veggie broth to a large soup pot. Saute the Beyond Meat, breaking it up with a spatula as it cooks. Add carrots, onion, celery, and zucchini until the veggies are soft and translucent. Add the chopped garlic, fennel fronds, white wine, bay leaf, and 8 (to start) cups of veggie broth. Bring to a boil. Lower heat and simmer for about 15 minutes.
-
Add both pastas and cook on low heat, uncovered, until the pastas are soft, about 10 minutes. At this point you may need to add more broth.
-
Add all fresh and dried herbs, garlic powder, and fresh spinach. Stir and saute until spinach has wilted.
-
Serve piping hot with crusty bread!