5 cups low-sodium vegetable broth (I like Pacific Foods)
1 (9 ounces) package cheese tortellini
1 cup soy milk
1 1/2 tablespoons all-purpose flour
2 cups chopped fresh spinach
1/2 teaspoon white vinegar
Heat a large pot over medium heat, and once hot, add the olive oil. Add the onion, carrots, and celery and cook until vegetables have softened about 5 minutes. Add in the garlic and spices (through pepper) and let cook for another 2-3 minutes until fragrant and reduced.
Add in the beans, broth and bring to a boil, then reduce heat to a simmer.
Add in the tortellini and let cook for 5 minutes.
While the tortellini is cooking, place the soy milk and flour in a mason jar or another container with a lid and shake until well-combined. Gently add the milk slurry mixture into the soup and let cook for 10-15 minutes, or until thickened.
Stir in the chopped spinach and 1/2 teaspoon white vinegar until spinach has wilted. Season to taste with more salt/pepper as needed and serve!