Well, I’ve been putting the ICK in sick this weekend, and between all the herbal remedies, light exercise and this…hopefully I have found the cure! I’m putting up a huge fight and winning. 🙂 This soup is packed with vitamins and minerals and is both vegan and gluten free. You can get all of the ingredients I linked at Whole Foods, but I thought it would be helpful for you to see the packaging so you can recognize it. Over the years I have done my research and these are the tastiest of all the brands that offer the options out there!
|Directions||Sauté the onion and garlic in the olive oil for 5 minutes.Add potatoes, celery, celery root, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally.|
Add the veggie stock, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes.
Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender (10 minutes). Stir in the tomatoes and serve, topped with parsley and/or vegan parmesan cheese.