Golden Vegetable Noodle Soup

 
2/3 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
3 cups water or vegetable stock, divided
1 - 15 oz. can butter beans or other white beans, drained, and rinsed
1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped
1/2 cup cut corn, fresh or frozen
1/3 cup orzo or small shell-shaped pasta
pinch of turmeric
1 T. nutritional yeast flakes
1 t. mellow miso
salt and freshly ground black pepper, to taste
 

In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T. water for 3 minutes to soften. Meanwhile, in a food processor or blender, place the butter beans and 1 cup of the remaining amount of water, and process until smooth and creamy. Add the pureed mixture, the remaining approximately 2 cups water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables and orzo are tender. Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and freshly ground pepper, as needed.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett