Ingredients
- 1 cup farfalle (bow tie) pasta
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (14.5 ounce) can sliced carrots, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can vegetable broth
- 1 (13.5 ounce) can coconut milk
- 7 fluid ounces water
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons Creole seasoning
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Why This Recipe Is So Delicious
This soup is both comforting and nutritious, made with simple ingredients that won’t break the bank. It’s creamy without dairy, making it perfect for anyone following a plant-based diet. Plus, it’s easy to customize with whatever vegetables you have on hand.
Best Cooking Tips
- Use a high-speed blender for a smoother texture.
- Sauté the vegetables first to bring out their natural sweetness.
- Add herbs like thyme or rosemary for extra flavor depth.
- Sauté the vegetables first to bring out their natural sweetness.
- Add herbs like thyme or rosemary for extra flavor depth.
Step 1
Boil a large pot of salted water. Cook the farfalle pasta until it’s tender but still has a little bite, which should take about 12 minutes. Once it’s done, drain and set it aside.
Step 2
In another large pot, combine the Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms. Bring everything to a gentle boil.
Step 3
Stir in the cooked farfalle along with Creole seasoning, garlic powder, salt, and pepper. Let the soup simmer for about 5 minutes so all the flavors can come together nicely before serving.
Best Serving Ideas
Serve warm with a slice of crusty bread or a fresh side salad. A sprinkle of toasted seeds or chopped fresh herbs on top adds a nice crunch and color. This soup also pairs well with a light vegan grilled sandwich.
How To Freeze This Dish
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or plant milk if it’s too thick. It also freezes well—just thaw overnight in the fridge before reheating.
