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 Nava Atlas was kind enough to allow us to reprint this recipe from her latest book, Vegan Soups and Hearty Stews for All Seasons ...
MACARONI AND "CHEESE" SOUP 1 1/2 tablespoons margarine or olive oil
1 large yellow onion, finely chopped
2 medium celery stalks, finely diced
Two 16-ounce cans cannellini beans, drained and rinsed
2 cups water
1 vegetable bouillon cube
1 1/2 teaspoons salt-free seasoning (such as Mrs. Dash)
1 teaspoon mustard powder
1/2 teaspoon dried dill
2 cups small pasta, such as shells or elbows
1 1/2 cups rice milk, or as needed
1 1/2 cups firmly packed cheddar-style nondairy cheese
1 cup frozen peas
Salt and ground pepper, to taste In a large saucepan or Dutch oven over medium-low, combine the margarine or oil, onion and celery. Saute until the onion and celery are golden, about 5 minutes. Add the beans, water, bouillon cube, salt-free seasoning, mustard powder and dill. Bring to a simmer, then cover and reduce the heat to simmer for 20 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 to 7 minutes. Drain and set aside. When the soup has simmered, stir in the rice milk and cheese. Heat, stirring constantly, until the cheese has melted. Transfer the soup, in batches if necessary, to a blender. Puree until very smooth. Return the soup to the pot. If desired, the soup can be thinned with additional rice milk. Add the peas and cooked pasta, then continue cooking over very low heat until hot. Season with salt and pepper. Start to finish: 40 minutes (20 minutes active) Servings: 6 to 8 Recipe adapted from Nava Atlas's "Vegan Soups and Hearty Stews for All Seasons," (Broadway, 2009)
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