- 2 cloves of garlic, finely chopped
- 1 red or white onion, diced
- 1 zucchini, diced
- 2 carrots, diced
- 1/2 head of broccoli, chopped (discard the stem)
- 1 14-ounce cans chopped tomatoes (400 g)
- 4 cups vegetable stock (1 liter)
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1 15-ounce can white beans (400 g), rinsed and drained
- 8 oz pasta (225 g), we used buckwheat pasta
- 2 tbsp nutritional yeast
- A handful of fresh basil
- Add the fresh veggies (onion, garlic, zucchini, carrot and broccoli), canned tomatoes, vegetable stock, salt and pepper to a large pot and bring to a boil.
- Then add the beans and pasta and cook over medium-high heat for about 10 minutes or until the pasta is cooked. Add more vegetable stock if needed.
- Remove from heat, add the nutritional yeast and basil leaves (chopped or not, you choose), stir and serve.
- Keep leftovers in a sealed container in the fridge for 4 to 5 days.
- Water can be used instead of the vegetable stock, although the soup will have a less intense flavor.
- Feel free to saute the fresh veggies in some extra virgin olive oil first. You can also add some oil to the soup just before serving.
- Add any veggies or legumes you like. Pasta can be replaced by potatoes or rice.
- If you reheat the soup, you’ll probably need to add more vegetable stock.
- If you add our vegan parmesan cheese instead of the nutritional yeast, the soup will taste even better.
- Serving Size: 1/6 of the recipe
- Calories: 271
- Sugar: 7.2 g
- Sodium: 766 mg
- Fat: 2.7 g
- Saturated Fat: 0.3 g
- Carbohydrates: 51.8 g
- Fiber: 8.5 g
- Protein: 15.5 g