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Creamy Pasta Soup

Creamy Pasta Soup
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Indulge in a comforting bowl of Creamy Pasta Soup that warms the soul and nourishes the body. This delightful dish features a rich, creamy base made from wholesome ingredients like cannellini beans and cashews, blended to perfection for a satisfying texture. Packed with fresh vegetables and gluten-free pasta, this soup is not only vegan but also easily adaptable for nut-free diets. Perfect for chilly evenings, family gatherings, or meal prep for the week ahead, this creamy pasta soup is sure to be a hit with everyone at the table.

Ingredients

Scale
  • 1 large carrot (peeled and chopped)
  • 1–2 stalks celery (chopped)
  • 7 oz broccoli florets
  • 1 medium onion (diced)
  • 4 garlic cloves (minced)
  • 5–6 cups vegetable broth
  • 7 oz dry gluten-free pasta
  • 1 (15 oz) can white cannellini beans (drained and rinsed)
  • 1/2 cup cashews (soaked)
  • 1 1/2 cups plant-based milk
  • Fresh herbs for garnish

Instructions

  1. Soak cashews in water for at least two hours or boil them until soft.
  2. Blend the soaked cashews with cannellini beans, plant-based milk, lemon juice, and salt until smooth.
  3. In a large pot over medium heat, sauté onions, carrots, celery, and broccoli until softened. Add garlic and seasoning; cook for an additional minute.
  4. Pour in the vegetable broth and bring to a boil. Stir in the cashew cream mixture and simmer for about 6-8 minutes.
  5. Add dry pasta and simmer until al-dente (about 8-10 minutes). Adjust thickness with more broth if necessary.
  6. Season to taste before serving with fresh herbs on top.

Nutrition

Find it online: https://goldenrecipetime.com/creamy-pasta-soup/