The temperatures are getting colder and soup finally makes sense. This one is hearty without being too heavy. Vegan by nature. Gluten-free by design. To make this gluten-free, I assume I messed up the authenticity of the recipe, but what can you do?
Source: Clean Eating Couple | Serves: 6 | Time: 35 min
Changes: replaced onion with fennel (allergy issue); used a gluten free pasta that was not the recommended type
Ingredients
2 tbsp EVO
1 cup fennel minced
2 tbsp garlic, minced
1 cup carrots, minced
30 oz cooked cannellini #beans, rinsed/drained
15 oz canned tomato sauce
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 tsp red pepper flakes (we doubled to make it spicy)
4 cups vegetable stock
2 cups water
1 cup gluten free pasta (we used penne)
Instructions
In a large pot on the stove, heat olive oil. Sauté fennel, garlic and carrots in olive oil over medium heat for about 5 minutes until onions are translucent.
Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
After the soup has cooked, add raw pasta and cooked beans. Stir together and bring to a boil. Cook uncovered until pasta is al dente, about 4-6 minutes.
Once cooked, discard bay leaf. Serve + enjoy!