This home-style soup is the perfect comfort food for a chilly night. It keeps well in the fridge for a few days, so you can make a big pot in the beginning of the week and stretch it out for a few meals.
3/4 cup chopped onions
1/4 cup chopped celery
1/3 cup chopped carrots
1/4 cup vegan margarine or olive oil
1 20-oz. can white cannellini beans
1/3 cup sliced zucchini
1/2 cup shredded cabbage
1/2 cup canned Italian tomatoes
1 Tbsp. tomato paste
1 1/2 cups cubed baking potatoes
4 cups strong vegetable stock
2 cloves garlic, chopped
2 tsp. chopped parsley
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. cracked black pepper
1/3 cup elbow macaroni
Extra chopped parsley, for garnish
- In a large pot, sauté the onions, celery, and carrots in margarine or oil for 2 to 3 minutes.
- Add the remaining ingredients except for the macaroni and extra parsley.
- Bring to a boil, reduce heat, and cover. Simmer for 30 minutes. Add the macaroni and cook until tender. Taste and correct the seasoning if desired.
- Garnish with extra chopped parsley.
Posted by Jason Baker