Description
Brimming with comforting flavors of Italy, this delectable Easy Vegan Italian White Bean Bread Soup is a wholesome twist on a traditional Italian favorite.
Ingredients
Scale
Base Ingredients:
- 1 medium yellow onion, fine dice
- 1 celery rib, small dice
- 1 medium carrot, small dice
- 2 Tablespoons minced garlic
- 2 Tablespoons tomato paste
- 3 cups water
- 3 cups low-sodium vegetable broth *
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
- ¾ cup ditalini (or other small-cut pasta)
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 Tablespoon dried parsley
- ½ teaspoon dried crushed thyme leaves *
- ¼ to 1 ½ teaspoons sea salt (+/-)
- Pinch to 1/4 teaspoon black pepper (+/-)
Other Ingredients:
- ¼ cup Vegan Parmesan Cheese
- ¼ cup panko or breadcrumbs
- ¼ cup finely chopped fresh basil (loosely packed)
- 1 Tablespoon lemon juice
- Pinch to ¼ teaspoon crushed red pepper
Serving Ideas:
- Crusty bread (or flatbread)
- Generous sprinkle Vegan Parmesan Cheese
Instructions
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large, deep skillet (or soup stockpot), sauté the onions, celery, and carrot over medium-high heat for approximately 7 minutes to soften. Add a splash of water, if needed to prevent burning.
- Then add minced garlic and tomato paste, sauté for 1 minute.
- Next add all the remaining Base Ingredients (except the pasta) and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Add the pasta, stir well, simmer until the pasta is al dente.
- Then add all the Other Ingredients, stir well to combine, then simmer for several minutes.
- Top individual servings with a generous sprinkle of Vegan Parmesan Cheese and use crusty bread as a spoon.
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 (Makes 7 cups)