??Pasta and bean Soup ??by veganfoodcrazy
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INGREDIENTS:
. eight ozcooked pasta
. 2 tbsp. vegan butter
. Three cloves garlic slivered
. 2 giant carrots peeled and chopped
. 1 small yellow onion chopped
. 2 celery stalks sliced in slivers
. Three bins (14 ozeach) butter beans
. 2 tbsp tahini
. 2 tbsp vegan pesto
. Three tbsp dietary yeast
. 1 cup marinara sauce
. 1/2 cup lemon juice
. 1 tbsp Himalayan salt
. 1/2 tsp contemporary floor pepper
. 1 tbsp oregano
. 1/Four tsp crushed pink pepper
. 2 tbsp sumac
. 1 tsp sriracha
. 5 cups water
. 1-2 cups vegetable inventory (low sodium)
Toppings:
. 1 cup contemporary spinach chopped
. 1 cup grape tomatoes
METHOD:
1. Warmth a stockpot over a medium flame, as soon as the pan is sizzling , add the vegan butter and let it soften.
2. Add the minced garlic and sautee till aromatic
3. Add the carrots, onions and celery – cook dinner for about 5 -7 minutes , (stirring occassionly )or till the veggies begin to soften.. (add a little bit water if it will get to dry)
4. Add all the different components (apart from the pasta and toppings )to the pot and convey to a boil. Prepare dinner till the vegteable attain the specified tenderness… (approx 20-25 minutes)
6.. in a small pan cook dinner the tomatoes in a little bit garlic and oil till they begin to blister
7. Add the soup to a small bowl, add some pasta, spinach, tomatoes and vegan cheese.