Description
This Creamy Pasta Soup is a comforting, dairy-free recipe featuring a blend of fresh vegetables, white beans, and cashews for a rich, velvety texture. Perfect for a quick, satisfying meal, it combines hearty pasta with a flavorful, creamy broth enhanced by Italian seasonings and fresh herbs. Gluten-free and plant-based options make it suitable for various dietary preferences.
Ingredients
Vegetables
- 1 large carrot (peeled and chopped)
- 1-2 stalks celery (chopped)
- 7 oz broccoli florets
- 1 medium onion (diced)
- 4 garlic cloves (minced)
Broth and Seasonings
- 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)
Protein and Cream Base
- 1 (15 oz) can white cannellini beans (drained and rinsed)
- 1/2 cup cashews (soaked or boiled until soft)
- 1 1/2 cups plant-based milk
- 1 tbsp lemon juice
- 1/4 tsp salt
Pasta and Garnish
- 7 oz dry pasta (gluten-free recommended)
- Fresh herbs (for garnish)
- Vegan Parmesan Cheese (optional, for garnish)
Other
- 1/2 tbsp oil (for sautéing)
Instructions
- Prepare the cashew cream: Soak cashews for a couple of hours or boil them for 20 minutes until soft. Transfer the softened cashews to a blender along with the drained cannellini beans, plant-based milk, lemon juice, and salt. Blend on high speed for about 2 minutes until smooth and creamy. Set aside.
- Sauté the vegetables: Heat oil in a large pot over medium heat. Add the diced onion, chopped carrot, celery, and broccoli florets. Fry for about 4 minutes until the vegetables begin to soften. Add the minced garlic and spices—onion powder, Italian seasoning, and optional ground lovage—and cook for an additional minute to release their aroma.
- Add broth and simmer: Pour in 5 to 6 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Incorporate the creamy base: Stir in the cashew-cannellini cream to the pot. Let the soup simmer gently for 6-8 minutes to meld the flavors.
- Cook the pasta: Add the dry pasta to the soup and cook for 8-10 minutes, or according to package instructions, until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom. If the soup thickens too much, add additional vegetable broth or plant-based milk to reach desired consistency.
- Adjust seasoning and serve: Taste the soup and adjust the salt and pepper to your preference. Garnish with fresh herbs and vegan Parmesan cheese if desired, then serve warm and enjoy this creamy, comforting pasta soup.
Notes
- Soaking cashews softens them naturally, but boiling is a quicker alternative.
- Use gluten-free pasta to keep the recipe gluten-free.
- Ground lovage is optional but adds a unique Maggi-like flavor.
- Adjust liquid amounts to achieve preferred soup thickness.
- Vegan Parmesan is optional for a cheesy garnish without dairy.
- Prep Time: 10 minutes (plus 2 hours soaking or 20 minutes boiling cashews)
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
