This soothing soup has a base of pureed white beans for a higher protein bowlful. It's mild, cheesy, and oh-so satisfying.
Author: Nava Atlas
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
1½ tablespoons dairy-free butter alternative or olive oil
1 large onion, diced
2 medium celery stalks, minced
2 (15-ounce) cans cannellini beans, drained and rinsed (3 to 3½ cups cooked beans)
2 cups water
1 dairy-free vegetable bouillon cube
1½ teaspoons salt-free seasoning
1 teaspoon dry mustard
½ teaspoon dried dill
2 cups unsweetened dairy-free milk alternative, or more, as needed
1½ cups dairy-free cheddar-style cheese shreds
1 cup frozen green peas
2 cups dry small pasta, such as shells or elbows (can sub gluten-free pasta)
Salt, to taste
Freshly ground pepper, to taste
Instructions
Heat the butter alternative in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden, about 5 minutes.
Puree the beans in a blender or food processor with a small amount of water until smooth.
Stir the bean puree, water, bouillon cube, salt-free seasoning, mustard, and dill into your soup pot. Bring the soup to a slow boil, then lower the heat. Simmer gently over low heat with the lid ajar for 20 to 25 minutes.
Stir in enough milk alternative to give the soup a slightly thick consistency. Bring the soup to a gentle simmer once again.
Sprinkle in the cheese alternative a little at a time, stirring it in until fairly well melted. Add the peas, remove from the heat, and cover.
In a separate saucepan, cook the pasta until al dente. Drain well and stir into the soup.
Adjust the consistency of the soup with more milk alternative as needed for a slightly thick consistency.