A healthy plant-based version of a comfort food, with a twist, from my childhood. An easy-to-toss together hearty tomato soup. This creamy soup is a staple in our house, we never get tired of it…make it your own by swapping out various beans and different pasta. To make another variety, substitute pasta with par-boiled brown rice. Add your favorite leafy greens to make it a super soup.
Serves: 6 ll Prep Time: 20 minutes ll Cook Time: 20 minutes
Ingredients:
1 small onions, diced
1 stalk celery, diced
1 (28 1/2-ounce) can crushed tomatoes, lo sodium
I (14 1/2-ounce) can chickpeas (garbanzo beans), lo sodium, include brine
1 cup non-dairy milk
1 -2 cup vegetable stock, lo sodium
1 teaspoon salt-substitute such as Mrs. Dash’s Seasoning
1/2 teaspoon black pepper
2/3 cups whole wheat pasta noodles (elbow, penne, or your choice)
Leafy greens, torn into small pieces
Garnish: Sliced Almonds
Optional: 1 teaspoon unrefined sugar
Optional: 1 cup of par-boiled brown rice as a substitute for pasta
Directions:
Sautéing vegetables: In a medium soup pot, sauté diced onions and celery in a small amount of water or vegetable broth for 5 – 10 minutes or until onions are translucent.
Cooking soup: In the soup pot, combine remaining ingredients, except pasta and greens. Bring to a boil, stirring occasionally. Lower heat, add pasta, cook for about an additional 10 minutes or until al dente. During the last few minutes, toss in leafy greens. Serve hot.
ENJOY THIS DELICIOUS PLANT-BASED TOMATO SOUP -WE DO!!
