+GFO +SF
This is the soup of versatility. Whether you’re sick, feeling super healthy, feeding the masses or just feeding yourself, this soup is the answer. The mass quantity of vegetables and beans will leave you feeling full without having to sacrifice any of your health goals to get there. —LM + AM
SERVES 4
1 tsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
6 large tomatoes, quartered
¾ cup (83 g) green beans, sliced into bite-size pieces
1 (15-oz [425-g]) can cannellini beans, rinsed and drained
¼ cup (10 g) chopped flat-leaf parsley
6 cups (1420 ml) vegetable stock
¾ cup (75 g) orzo pasta (use gluten-free)
Salt and pepper, to taste
2 cups (80 g) arugula, plus more for garnish
Vegan Parmesan, for garnish
Heat the olive oil over medium heat in a large stockpot. Once the olive oil is heated, add the onion and sauté until it becomes translucent. This should take about 5 minutes. Once the onion is translucent, add the garlic and tomatoes. Cook for 2 minutes.
Add the green beans, cannellini beans, parsley, stock and pasta. Bring the mixture to a boil.
Quickly reduce to a simmer and cook for 40 minutes. Stir the soup occasionally to prevent it from sticking to the bottom of the pot. When the pasta is done cooking and the soup has thickened, add the salt and pepper, to taste.
Stir in the arugula and allow it to wilt for about 1 minute.
To serve, top the soup with more arugula and the vegan Parmesan cheese.