Where did the sun go? The weather changed considerably yesterday afternoon and it suddenly went from sunny and warm to cool, overcast, and threatening to rain! Well, bring it on, says I! I love me some great autumnal weather! Rain? Oh yeah. That’s soup weather!
I was feeling cold and hungry and whipped this up for dinner last night. If you find yourself in the same boat tonight, try it out! It’s pretty easy and tasty. Oh, and it’s cooked in one pot! Um, I think I’ve mentioned my love for things cooked in one pot before, right?
This soup really reminded me of minestrone. With a side salad and piece of garlic toast I was a happy camper! Nick, on the other hand isn’t such a big soup fan and fought the urge to request something more “filling” for dinner. However, once he tucked in found that this was exactly what the doctor ordered to cure the dinner time hungers! So, I present to you, Warming Soup – Vegan – With White Beans + Pasta!
1/2 White Onion, finely diced
4 Large Cloves Garlic, finely minced
1/2 Cup Chopped Carrots
1 Can Crushed Tomatoes
4-5 Cups Veggie Stock
1 Can White Beans
2-3 TBS Olive Oil
3-4 Servings of Dried Pasta (I used penne, but you could use any other type you have on hand)
1/2 TBS Dried Basil
1/2 TBS Dried Oregano
1 tsp. Dried Thyme
1 tsp. Dried Parsley
1/4 tsp. Dried Rosemary
1/4 tsp. (or less) Red Pepper Flake
Salt & Pepper (to taste–I added what felt like quite a bit to get it tasting just right.)
In a large pot, saute onion and carrot in olive oil until softened. Add garlic and saute a minute or two longer. Add veggie stock, seasonings, and pasta. Stir, cover, and return to a slow simmer. Cook until pasta is starting to soften, about 6 minutes or so. Add tomatoes and beans, cover and let simmer for another 10 minutes or so. Taste your soup to make sure it doesn’t need any additional seasonings.
And that’s it! Easy, right? Right.
I’m going to enjoy the leftovers today for lunch! What are some of your favorite rainy weather dinners? :)