<h1 class="pgc-h-arrow-right" data-track="1" > vegan macaroni</h1>
Autumn in the Pacific Northwest means one thing: it's soup season!
<h1 class="pgc-h-arrow-right" data-track="8" > the origin of Italian macaroni</h1>
Pasta is a thick Italian soup usually made from vegetables, legumes, and pasta. It is believed to date back to the 2nd century BC, when Rome conquered Italy. At this time, the variety of vegetables increased, and Italian farmers would collect ingredients from leftover meals to make soups.
There doesn't seem to be a classic way to make Pasta! Over time, many changes have occurred.
<h1 class="pgc-h-arrow-right" data-track="11" > how to make vegan Macaroni</h1>
This soup is amazing, friends! With a sip you'll surely talk to yourself, it's so delicious!
Plus this soup is simple! It only takes 1 pot and 30 minutes to make.
The base of this soup is a mixture of late summer vegetables, vegetable soup and roasted tomatoes. This is followed by legumes and gluten-free pasta for some fiber and plant-based protein. Finally add a handful of green spinach! But kale is also good.
Hope you all enjoy this soup!
When you need quick access to healthy and satisfying food, this will be the perfect soup. While it's delicious on its own, it's also perfect to accompany vegan parmesan, vegan gluten-free cookies, fluffy Spelt vegan rolls and creamy kale salad.
<h1 class="pgc-h-arrow-right" data-track="20" > vegan Macaroni</h1>
Simple vegan gluten free italian macaroni! Use wholesome ingredients and be ready in 30 minutes. It's delicious and perfect for autumn and winter!
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Serving Size: 1 serving
Course: Soup
Type of cuisine: Italian, vegetarian
Frozen: 1 month
Keep: 3-4 days
<h1 class="pgc-h-arrow-right" data-track="33" > raw material</h1>
2 tablespoons water
2 large carrots (peeled and thinly sliced)
1 1/2 cup green beans (pruned/coarsely chopped)
1/4 tsp each sea salt and black pepper (plus more flavors)
1 small zucchini (cut into 1/4 inch round)
1 x 15 oz canned roasted diced tomatoes over fire
6 cup vegetable broth (DIY or store purchase)
2 teaspoons dried basil (or 1 tablespoon fresh per 2 teaspoons dried basil)
2 teaspoons dried oregano (or 1 tablespoon fresh per 2 teaspoons dried oregano)
1 tablespoon nutritional yeast
1 pinch red pepper flakes
1 Tbs. coconut sugar (or other sweetener)
1 x 15 oz canned white beans or chickpeas (rinse and drain)
2 cups gluten-free pasta
1 cup kale or spinach (chopped)
<h1 class="pgc-h-arrow-right" data-track="52" > production instructions</h1>
Heat a large pot over medium heat, after the pan is hot, add the carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly soft and have some color.
Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flakes (optional), coconut sugar and legumes. Stir to combine.
Increase the heat to medium to high, then bring the soup to a boil. The heat is then slightly lowered to medium-low until the soup boils but does not boil. Add the pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup on low heat.
Reduce heat and cook for 4-5 minutes, stirring occasionally. Taste the soup and adjust the seasoning as needed, adding coconut sugar to balance the taste (optional). We added more dried basil, oregano and salt.
Add the kale or spinach and stir. Cook for another 3-4 minutes and allow the kale to wither and allow the flavors to blend together. Turn off heat and let stand for a few minutes before serving.
To serve, divide the soup in a bowl and garnish with fresh herbs and vegan Parmesan cheese (optional).
Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 1 month. Be careful not to overheat the soup when heating the leftovers, as the pasta is tender when cooked and will become mushy if cooked.
<h1 class="pgc-h-arrow-right" data-track="62" > notes</h1>
To keep this recipe grain-free, use grain-free pasta or omit and divide more legumes or vegetables!
Recipes are inspired by the food web.
Nutritional information is a rough estimate.
<h1 class="pgc-h-arrow-right" data-track="64" > nutrition</h1>
Serving Size: 1 serving
Calories: 127
Carbohydrates: 18.1 g
Protein: 9.2 g
Fat: 2.4 g
Saturated fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 948 mg
Fiber: 4.7 g
Sugar: 7.1 g