Description
- Vegan Tuscan Soup with Mushrooms made creamy without dairy. A hearty plant-based comfort meal ready in 30 minutes. Try this cozy bowl today.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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8–10 ounces white mushrooms, sliced
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6–8 large garlic cloves, minced
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3 stalks celery, diced
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1/4 cup white vinegar mixed with 1/4 cup water (wine substitute)
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6 cups water
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1.5 cups dry ditalini pasta or similar small pasta
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2 cups chopped fresh spinach
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1/2 cup julienned sun-dried tomatoes
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For the creamy broth:
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2 cups hot water
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1 (15.5-ounce) can chickpeas, including liquid
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1/4 cup cashews or sunflower seeds
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1/4 cup vegetable bouillon powder
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1/4 cup tomato sauce or 2 tablespoons tomato paste
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3 tablespoons white miso paste
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Instructions
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In a blender, combine hot water, chickpeas with their liquid, cashews or sunflower seeds, bouillon powder, tomato sauce or paste, and miso paste. Let it sit to soften while preparing the soup base.
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In a large soup pot, heat olive oil over medium heat. Add mushrooms, onion, garlic, and celery. Cook for 3–5 minutes until softened and fragrant.
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Increase heat to high, add the vinegar-water mix, and let it simmer uncovered for 2–3 minutes.
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Pour in 6 cups of water. Cover the pot and bring it to a boil.
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Stir in pasta and cook for the shortest time listed on the pasta package (usually 8 minutes for ditalini).
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While the pasta cooks, blend the broth ingredients on high until completely smooth, about 1 minute.
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Reduce the soup heat to low. Stir in the blended broth, spinach, and sun-dried tomatoes. Cook uncovered for another 3–5 minutes until everything is heated through and spinach is wilted.
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Serve hot, optionally topped with fresh herbs like basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: SOUPS
- Method: Stovetop
- Cuisine: Italian-American