Spring Vegan Pasta E Fagioli

1 First, cook the pasta. Boil the pasta according to the package directions. Cook until just al dente or a little under since you will be adding it to the soup and it will continue to cook slightly. Drain the pasta when done.
2 In the meantime, heat the olive oil on medium high in a large soup pot. 
3 Then add the chopped carrots, leeks, celery and garlic. Saute, reducing heat as needed until the vegetables have softened. About 5 minutes. 
4 Next, add the cannellini beans, peas and sun dried tomatoes. Saute for another 2-3 minutes. Season with a few pinches of salt and pepper. 
5 Now, pour the vegetable broth and lemon juice into the pot. Stir to combine. 
6 Bring to a simmer. Reduce heat to low and simmer for about 10 minutes. Season with a pinch more salt and pepper. 
7 Then, add the pasta to the pot. Stir and simmer for a minute or 2. Taste and adjust seasoning. Adding salt and pepper to taste, and more lemon juice if needed. Serve immediately. I like to top with parsley.