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Creamy Pasta Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A comforting and creamy vegetable pasta soup made with cashew-cannellini bean cream, perfect for a hearty yet healthy meal.

Ingredients

Vegetables

  • 1 large carrot (peeled and chopped)
  • 1-2 stalks celery (chopped)
  • 7 oz broccoli florets
  • 1 medium onion (diced)
  • 4 cloves garlic (minced)

Liquids and seasonings

  • 5-6 cups vegetable broth
  • 2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1-2 tsp ground lovage (optional)
  • to taste salt and pepper
  • 7 oz dry pasta (gluten-free)
  • 1 (15 oz) can white cannellini beans (drained and rinsed)
  • 0.5 cup cashews (soaked)
  • 1.5 cups plant-based milk
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Instructions 

  • Soak cashews for a few hours or boil for 20 minutes, then blend with cannellini beans, plant milk, lemon juice, and salt until smooth.
  • Heat oil in a large pot, sauté onion and vegetables for 4 minutes, then add garlic and spices, cooking for another minute.
  • Add vegetable broth, bring to a boil, then reduce heat and simmer for 6-8 minutes.
  • Stir in the cashew-cannellini cream and simmer for 6-8 minutes. Add pasta and cook until al dente, about 8-10 minutes.
  • Adjust seasoning, garnish with fresh herbs, and serve hot.

Notes

For a creamier texture, blend the cashew mixture thoroughly. Adjust broth or milk for desired consistency.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Vegetarian
Keyword: Pasta, Soup, Vegetables