• 3 Tbsp olive oil
• 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 180 g)
• 3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 ½ cups or 165 g)
• 1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g // or sub celery)
• 5 cloves garlic, minced (5 cloves garlic yield ~2 ½ Tbsp or 20 g)
• 2 medium yellow potatoes, cut into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
• 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
• 2 cups green beans, cut into 1-inch pieces
• 1/2-3/4 tsp red pepper flakes
• 1 tsp dried basil (optional)
• 1-1 ½ tsp sea salt
• 1 (15 oz.) can crushed tomatoes
• 4 cups water (or vegetable broth)
• 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans // or sub ~3 cups homemade in place of 2 cans)

FOR SERVING optional

• Vegan Parmesan Cheese
• Freshly chopped basil or parsley
• Toasted crusty bread (gluten-free as needed // or croutons)