Pasta Fagioli: Vegan soup made without oil, gluten free, and with lots of veggies to detoxify your body and boost healing.
Ingredients
4-5 cups Shredded Napa Cabbage
2 cups carrots
2 cups celery
2½ cups onions
1 tbsp dried thyme
2 tbsp minced garlic
1½ tsp sea salt/kosher
½ tsp pepper
4 cups broth (or omit and do all water)
4 cups water
1 quart of canned tomatoes, or a 28 oz can
1 pint of canned tomatoes, or a 15 oz can
1 pound cooked lima beans, about 6 cups cooked (can use 4 cans of cannellini beans)-see note above
1 pound of gluten free pasta mini-shells
Serving: fresh parsley, dairy-free parmesan, added greens like spinach
Instructions
Place carrots, celery, onions, thyme, pepper, salt, and garlic in a hot pot and saute, adding a little broth/water if needed to prevent sticking.
Once veggies have softened, add in cabbage, and tomatoes, including juices, and cook until cabbage wilts.
Add beans, broth and water to desired thickness. If thicker soup is desired, add less water. Simmer for 10 minutes until flavors come together.
While soup simmers, bring a pot of water to boil. Add a pinch of salt. Once water has boiled, add in pasta and cook until done (make sure you don't over cook gluten free pasta-can get mushy quickly). Rinse.
To serve: add pasta to bowl and ladle soup on top. I recommend not adding pasta to soup to prevent the pasta from absorbing too much liquid and becoming mushy. You can add in some raw greens like spinach or swiss chard, and top with some parsley and dairy-free parmesan (we made one out of pine nuts, but you can find them it the cold section where you'd find alternatives to cheese).
Notes
Packed with potassium: 553 mg potassium, 39% Vitamin C, 35% Vitamin A, 23% iron, 6.5% calcium
Nutrition Information
Serving size: 1/12 Calories: 282 Fat: < 1 g Saturated fat: 0 g Carbohydrates: 58.4 g Sugar: 6 g Fiber: 11 g Protein: 10.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/pasta-fagioli-vegan-and-gluten-free/