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Creamy Pasta Soup

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Creamy Pasta Soup is a warm and comforting dish that combines rich flavors from wholesome plant-based ingredients, making it perfect for any occasion. This vegan and gluten-free soup features creamy cashew-cannellini bean goodness, along with a medley of fresh vegetables and spices. Ideal for busy weeknights or cozy weekends, it’s quick to prepare in just 30 minutes while being nutritious and filling. Customize it with your favorite veggies or pasta for a personalized touch that everyone will love.

Ingredients

Scale
  • 1 large carrot (peeled and chopped)
  • 1–2 stalks celery (chopped)
  • 7 oz broccoli florets
  • 1/2 tbsp oil
  • 1 medium onion (diced)
  • 4 garlic cloves (minced)
  • 5–6 cups vegetable broth
  • 2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1–2 tsp ground lovage (Maggi herb) (optional)
  • Salt and pepper (to taste)
  • 7 oz dry pasta (I used gluten-free)
  • Fresh herbs (to garnish)
  • 1 (15 oz) can white cannellini beans (drained and rinsed)
  • 1/2 cup cashews (soaked)
  • 1 1/2 cups plant-based milk
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  1. Soak cashews for at least 2 hours or boil until soft. Blend with cannellini beans, plant-based milk, lemon juice, and salt until smooth.
  2. In a large pot, heat oil over medium heat. Sauté diced onion and chopped vegetables for about 4 minutes. Add minced garlic and spices; cook for another minute.
  3. Pour in the vegetable broth, bring to a boil, then reduce heat.
  4. Stir in the cashew-cannellini cream and simmer on low for about 6–8 minutes.
  5. Add dry pasta; cook as per package instructions until al-dente, stirring frequently.
  6. Season to taste before garnishing with fresh herbs.

Nutrition

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