This soup is amazingly tasty, simple and very healthy!

Cream soups are my favorite: they fill, are easily digested, look beautiful and often do not contain a large number of colors, because they consist of a minimum of ingredients.

A few vegetables and legumes – one of the most necessary products for a vegetarian, since it is difficult to find other foods containing protein in such quantities.

I use white beans in my recipe since they have the most neutral taste among all bean varieties, and in combination with other ingredients makes the soup very delicate and even “creamy”. 

You can use any pasta of your taste, the same for the cheese.

Ready? Set?

Let’s go cooking!

We will need: (2 servings)

400-500 ml. water or vegetable broth

1 can of canned beans (425 g)

1/2 onion

3 cloves of garlic

1 large carrot

1 stick of celery

1/3 cup (1 cup – 250 ml) of the pasta (I use farfalle)

1/4 tsp rosemary

1/2 teaspoon of Herbs de Provence

1 tbsp. of vegan yeast or regular parmesan cheese (optional)

Vegetable oil for frying

Salt and pepper to taste

Put the pasta on to boil and cook until ready.

Cut the vegetables and garlic.

Fry the vegetables in vegetable oil, then add spices.

Cook the beans if you do everything from scratch. I used canned beans. Rinse the beans, if you did the same.

Add the vegetables and stew for 5 minutes.

Cover with the broth.

Add the regular cheese or vegan yeast.

Drain a little broth from the soup and set aside, so it’s easier to adjust the amount of liquid in the soup, and the rest is put to the blender. Make a puree, adding the remaining liquid if necessary.

Pour the cooked soup into a saucepan, add the pasta. 

Oil it or sprinkle with cheese or greens if you want, and serve.

Bon appetit!