This amazing cannellini white bean soup recipe is hearty, no oil, full of fiber, flavor and very nutritious. It is vegan and perfect for this long cold season or whatever season it maybe, this soup will satisfy you . Feel free to add your own touch, favorite spices and seasonings and whatever you may come up with.
CANNELLINI WHITE BEAN SOUP with veggie rotini
Ingredients
1 1/2 c. Cannellini beans, cooked and drained
1 1/2 c. Veggie Rotini Pasta, cooked
1/2 c. Onion, chopped
3 cloves Garlic, minced
1/2 c. Celery, chopped
1/4 c. Red Bell Pepper, chopped
1 c. Frozen Mixed Veggies (green beans, corn & carrots)
1/4 c. Flat leaf Parsley, chopped
2-3 handful of Kale, tear in pieces
5-6 c. Vegetable broth
1 TB Nutritional Yeast
Salt to taste
Instruction
I a large pot, turn the stove on medium heat, sauté the following in order in a small amount of water: onion, garlic, celery, bell pepper and frozen vegetable, it takes about 5-6 minutes until all the veggies becomes lightly cooked and browned. Add the vegetable broth, nutritional yeast, and cooked beans and let it simmer for 2-3 minutes. Add the pasta, kale and parsley, stir and turn the heat off when the greens start to wilt,. Enjoy and serve it with rolls, crostini or crackers.
Here are my ingredients to make homemade vegetable broth:
Carrots, onions, celery, green onions or leeks, flat leaf parsley, garlic, peppercorns (optional), fresh thyme and bay leaves and sun-dried tomatoes. I cooked them down for over an hour in a big pot of water. Let it cool, transfer in mason jars, refrigerate and used them all up within a week.
The following products are from Amazon. If you purchase using the links on this site, Simply Vegan Kitchen receives a very small commission to keep this site running.
Comments