Spaghetti Lovers Soup
Ingredients
- 1-15 oz can of Cannellini beans drained & rinsed
- 1/4 cup cashews
- 2 tbl nutritional yeast
- 1 cup veggie broth
- 1 tbl apple cider vinegar
- 2 tsp neutral oil
- 1/2 tsp salt
- 2 tbl olive oil
- 2 tbl vegan butter
- 1 yellow onion finely chopped
- 2 carrots finely diced (1 cup)
- 3 celery finely diced (1 cup)
- 1 tsp crushed red pepper
- 2 tbl Italian seasoning
- 2 garlic cloves minced
- 2 tsp tomato paste
- 1 tbl coconut sugar
- salt/pepper
- 28 oz crushed tomatoes
- 1 bay leaf
- 2 cups veggie broth
- 9 oz spaghetti Soup
- toppings: 1/4 cup chopped parsley, 1/4 cup chopped basil
Preparation
In a blender combine cream ingredients, blend in high till smooth. Set aside
Heat oil/butter on high, then add onion, carrot, celery, heat on med/med low for, add some salt/pepper, cook until onion is translucent & veggies have shrunk up a bit about 5-7 min. Then add seasoning, cook 2 more min until you smell a nice aroma
Add garlic & tomato paste, mix until veggies are all coated &paste darkens heat 2 min.Then add sugar, crushed tomatoes, veggie broth, bay leaf, & white bean cream. Bring to a boil then simmer on low 20 min with pot covered, stirring occasionally
While sauce is simmering, cook spaghetti in well salted boiling water till al dente. Reserving 1 cup pasta water before draining
Remove bay leaf from soup, adjust seasonings, you can blend soup with immersion blender for a smoother broth, add reserved pasta water to adjust thickness. Divide pasta into bowls. ladle over soup, add fresh herbs if desired. Enjoy