Description
Welcome to the world of Low-Fat St. Joseph’s Humble Soup, where traditional Italian flavors meet a health-conscious twist!
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, finely chopped
- 2 Tablespoons minced garlic
- 2 cups low-sodium vegetable broth *
- 3 cups water
- 1 – [ 8 oz. can ] tomato sauce
- 3 Tablespoons nutritional yeast
- 1 teaspoon red wine vinegar (+/-)
- ¼ teaspoon baking soda *
- ¾ cup ditalini *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian Seasonings (+/-) *
- ¼ to 1 teaspoon sea salt (+/-)
- Pinch to ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 2 – [ 15.5 oz. cans ] kidney beans, drained and rinsed *
Optional Toppings:
- Chopped fresh parsley
- Sprinkle Vegan Parmesan Cheese
Instructions
- In a large stockpot, sauté the chopped onions for 7 to 9 minutes over medium-high heat until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
- Add the minced garlic to the pot, continue to sauté over medium-high heat, stirring constantly for 1 minute.
- Next add all the remaining Base Ingredients (except the baking soda and ditalini) and the Spice/Herb Ingredients, stir well, bring to a boil, then immediately lower to a simmer. Add the baking soda, stir well. Then add the ditalini and kidney beans, simmer according to the time provided on the pasta package directions.
- Once the pasta is just about tender, fish out about ¼ cup of the kidney beans, place in a small bowl and mash the kidney beans into a thick paste with a fork, then return to the pot, mix well to incorporate.
- Remove the pot from the heat, cover with a lid, and let sit for 15 minutes to allow the flavors to marry and the pasta to infuse with the soup broth flavors.
- Top individual servings with a sprinkle of Vegan Parmesan Cheese. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 (makes 8 cups)