1 container of low sodium vegetable broth (32 ounces)
1 bag of Wegmans minestrone vegetables (16 ounces of chopped/diced Green Cabbage, Carrot, Celery, Leeks, Onions, White Potatoes, and Zucchini)
1/2 cup nutritional yeast
2 tsp garlic powder
Sea salt and black pepper, to taste
Add broth and vegetables to a soup pot. Bring to a boil and let sit for 5 minutes. Stir in potato flakes, garlic powder, nutritional yeast, and salt and pepper. Stir until evenly combined and bring to a boil again. Turn heat to medium low and let simmer for 20-25 minutes until vegetables are soft.
Remove soup from heat and serve hot with fresh parsley on top.
This soup gets even thicker and more flavorful after sitting overnight!