Vegan Vegetable Soup with Bowties
This Vegan Vegetable Soup with Bowties is hearty, filled with vegetables, and also has creamy white beans and bowties. It's a perfect way to enjoy a warm bowl of soup while being simple and quick! Topped with crisp and cheezy homemade croutons, this easy vegetable soup will likely be in your rotation all season!
Servings: 5 people
Ingredients
Croutons
- 1 cup bread cut into squares
- 1 tbsp olive oil
- 1/4 tsp each salt, pepper, garlic powder
- 1 tsp nutritional yeast
Soup
- 1 medium onion finely chopped
- 1 cup celery diced
- 1 1/4 cup carrots peeled and diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tsp dried tarragon
- 1/2 tbsp dried oregano
- 2 tbsp tomato paste
- 1/2 tsp garlic powder
- 3/4 cup marinara sauce
- 5 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup dried bowtie/farfalle pasta
- 1/2 cup re-hydrated TVP textured vegetable protein*
- 1 cup great northern beans
- 2 tbsp fresh parsley finely chopped
- Juice of 1/2 lemon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place the bread cubes onto a baking tray. Drizzle with the olive oil evenly, toss, and sprinkle with the salt, pepper, garlic powder, and nutritional yeast, toss. Bake for 10 minutes, flip, and bake further until the bread is lightly browned. Set aside.
- In a large pot, add onion, celery, carrots, salt, pepper, and olive oil. Cook over medium heat for 10 minutes, stirring often. Add 1/4 cup water and cover, cooking another 5 minutes.
- Add dried tarragon, dried oregano, tomato paste, garlic powder, marinara sauce, and vegetable broth. Cook for 5 minutes then add the mushrooms and pasta.
- When the pasta is nearly al dente, add the TVP and great northern beans. When the pasta is cooked through, add the lemon juice, stir, and serve topped with fresh parsley and croutons.
Notes
*Rehydrate according to package directions.