Easy Not Cheesy has published this great Vegan White Bean Soup with Pasta recipe using our Edward & Sons™ Natural Bouillon Cubes:

Ingredients:

• 2 – 15 oz cans cannelli beans
• 4 oz. cavatappi or spirali pasta
• 1 large carrot, diced
• 6 cups vegan “chicken” broth (I like Edward & Sons™ Not-Chickn Cubes)
• 2 tsp olive oil
• 2 garlic cloves, minced
• 2 dashes smoke flavor, mesquite
• 1 teaspoon dried parsley
• Salt & fresh ground pepper to taste

Directions:

1. Heat olive oil on low heat in small pan. Saute garlic and for 4-5 minutes. Do not let it burn or become too brown or it will be bitter.

2. Meanwhile, drain and rinse beans. Combine 1 can beans plus, 4 cups broth, and carrots in large saucepan. In blender add 1 can beans and 2 cups of broth, blend until smooth. Add puree to saucepan, bring to boil.

3. Add pasta to soup and return to boil until desired consistency.

4. Add 2 dashes of smoke flavor, parsley, and salt & pepper to taste.

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Republished by EdwardandSons.com