There are so many reasons to whip up a batch of this minced vegetable soup. Getting your daily recommended intake of vegetables is easy and delicious when this Chickapea +Greens Penne soup is on hand. Prepare a pot and you’ll have a healthy dish waiting to be warmed up all week. It is gluten-free, nut-free and vegan so almost anyone can get cozy with a bowl.

Mixed Vegetable +Greens Penne Soup

• Prep Time:  20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Course: Dinner
• Cuisine: Canadian
• Servings: 4

Ingredients:

• 1 Package Chickapea +Greens Penne
• 2 Tbsp table salt (for boiling pasta)
• ¼ cup vegan butter
• 2 yellow onions, chopped
• ¼ tsp salt
• 2 Tbsp garlic, minced
• 2 celery stalks, chopped
• 2 sweet potatoes, chopped
• 1 cauliflower head, chopped
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp dried basil
• ½ tsp dried oregano
• 6 cups low sodium vegetable broth
• 1 cup unsweetened oat milk
• Chipotle chili spice, to taste
• Finishing salt, to taste

Instructions:

1. Add the vegan butter to a large pot and warm it over medium heat until melted
2. Mix in the onion and ¼ tsp salt and cook for 3 minutes
3. Stir in garlic and cook for 1 minutes
4. Sauté the celery, potatoes, cauliflower, basil, oregano in the onion and garlic for 1-2 minutes, stirring continuously
5. Add the vegetable broth to the pot
6. Bring the mixture to a boil then reduce the heat to a simmer and cover the pot
7. Cook the mixture for 25 minutes at a simmer
8. Using an immersion blender, blend the soup slightly to desired consistency
9. Mix in the oat milk and stir until it is warmed
10. Meanwhile, cook the Chickapea +Greens Penne to package directions (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
11. Drain and rinse the pasta before adding it to the soup
12. Mix the noodles into the soup over medium/ low heat
13. Once hot and well combined, serve soup with some chipotle chili seasoning and finishing salt sprinkled overtop
14. Enjoy!

Recipe Notes:

• Cooking the Chickapea +Greens noodles outside of the soup is recommended to keep the starchy water out of the soup
• Earth Balance vegan butter was used
• The soup will keep in a sealed container in the refrigerator for 4-5 days