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white beans with fried bacon and fresh parsley[/caption]
Easy Not Cheesy has published this great Vegan White Bean Soup with Pasta recipe using our
Edward & Sons™ Natural Bouillon Cubes:
Ingredients:
- 2 – 15 oz cans cannelli beans
- 4 oz. cavatappi or spirali pasta
- 1 large carrot, diced
- 6 cups vegan “chicken” broth (I like Edward & Sons™ Not-Chickn Cubes)
- 2 tsp olive oil
- 2 garlic cloves, minced
- 2 dashes smoke flavor, mesquite
- 1 teaspoon dried parsley
- Salt & fresh ground pepper to taste
Directions:
1. Heat olive oil on low heat in small pan. Saute garlic and for 4-5 minutes. Do not let it burn or become too brown or it will be bitter.
2. Meanwhile, drain and rinse beans. Combine 1 can beans plus, 4 cups broth, and carrots in large saucepan. In blender add 1 can beans and 2 cups of broth, blend until smooth. Add puree to saucepan, bring to boil.
3. Add pasta to soup and return to boil until desired consistency.
4. Add 2 dashes of smoke flavor, parsley, and salt & pepper to taste.
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Republished by EdwardandSons.com
