Vegan Pasta and Bean Soup
Ingredients
- 1 (14 ounce) can white beans (such as cannellini or great northern), drained and rinsed
- 4-5 large carrots, peeled and roughly coarsely chopped
- 1 yellow onion, roughly chopped
- 6 garlic cloves
- 2 tbsp avocado oil or extra-virgin olive oil
- Freshly ground black pepper
- 1 (15-ounce) can crushed or diced tomatoes
- 1 bunch Dino kale, stems removed, roughly chopped
- 8 oz. small pasta noodles (I used gluten free elbow pasta)
- 6 cups filtered water + 1 tbsp bouillon paste (or 6 cups veggie broth)
Preparation
Heat oil in a large pot over medium heat
Add chopped onion, garlic, and carrots; sauté until softened, about 5-7 minutes
Stir in crushed or diced tomatoes, drained white beans, and black pepper; cook for 2-3 minutes
Add water with bouillon paste or veggie broth; bring to a boil, then reduce to a simmer for 10-15 minutes
Add chopped kale and pasta noodles; cook until pasta is tender and kale is wilted, about 8-10 minutes
Season to taste and serve hot
