Creamy Tuscan Vegetable Soup
This soup is perfect for someone who wants cozy comfort food that’s also nourishing! We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!
Ingredients
- 2 Tbsp olive oil
- 1 medium onion minced
- 8-10 oz. white mushrooms sliced
- 6-8 large cloves garlic minced
- 3 stalks celery small diced
- 1/2 cup dry white wine or 1/4 cup white wine vinegar + 1/4 cup water
- 6 cups water
- 1.5 cup dry pasta We used ditalini.
- 2 cups spinach destemmed and chopped
- 1/2 cup julienne sun-dried tomatoes
For the broth:
- 2 cups hot water
- 1 (15.5-oz) can chickpeas water + all
- 1/4 cup cashews or sunflower seeds
- 1/4 cup vegan bouillon powder
- 1/4 cup tomato sauce or 2 Tbsp tomato paste
- 3 Tbsp white miso paste
Instructions
- Add all the ingredients for the broth to your high-powered heat-safe blender or food processor. Cover and let this sit while you get the rest of the soup ready.
- Heat the olive oil in a large soup pot on medium heat. Saute mushrooms, onion, garlic, and celery for 3-5 minutes until fragrant.
- Turn heat to high, add wine and stir. Let cook uncovered for 2-3 minutes.
- Add 6 cups of water, cover, and bring to a boil.
- Once boiling, add the pasta and let it cook for the lowest number on the time range it says on the box. (We did 8 minutes for this ditalini.)
- While pasta is cooking, blend everything in the blender on high for a full 1 minute at least until totally smooth.
- When pasta is finished cooking, turn the heat to low and add the contents of your blender, spinach, and sun-dried tomatoes. Stir to combine and cook (uncovered) for 3-5 more minutes.
- Serve topped with fresh basil and enjoy!
Nutrition
Calories: 232kcalCarbohydrates: 36gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 971mgPotassium: 568mgFiber: 3gSugar: 7gVitamin A: 809IUVitamin C: 8mgCalcium: 59mgIron: 2mg
Tried this recipe?Let us know how it was!