Heat the olive oil in a large soup pot on medium high heat. Add the minced garlic and diced onion, carrot, celery, and red pepper with a pinch of salt. Stir and saute for 5 minutes.

Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.

Once boiling, turn the heat back to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.

When time is up, add the frozen peas and spinach to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.

Then, immediately turn off the heat, cover the pot, and let it sit for at least 5 minutes.

Taste and adjust seasonings as you wish. If it’s too thick for your taste, feel free to add 1-2 more cups of water until the broth reaches your desired consistency. Make sure you taste and adjust the seasoning after adding any additional water.

Serve in a big bowl with crackers or a slice of fresh bread with vegan butter. Enjoy!