Ingredients

The following ingredients have 5 Servings
  • 1 medium white onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 carrot, finely chopped
  • 1 Tablespoon minced garlic
  • 1 cup vegetable broth *
  • 4 cups water (or broth)
  • 1 Tablespoon white miso *
  • 2 cups dry pasta (of choice) *
  • 2 cups frozen peas, thawed
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon nutritional yeast
  • 5 oz. baby spinach/baby kale mixed greens
  • 2 Tablespoons dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning (+/-)
  • ½ + ¼ teaspoon dried basil
  • 2 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper
  • Pinch red pepper flakes
  • 1 cup fresh basil
  • 2 Tablespoons vegan oil free cream cheese (We used Kite Hill)
  • 1 Tablespoon unsweetened plain plant milk
  • 2 teaspoons toasted pine nuts
  • Pinch sea salt
  • Crushed red pepper flakes
  • Italian microgreens
  • Toasted pine nuts

Instruction

  • In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender.  (If needed to prevent sticking, add a splash of vegetable broth or water).
  • Add the minced garlic and sauté for one minute.
  • Add the water, vegetable broth and miso bring to a boil, then immediately lower to a simmer.
  • Add all the seasonings, stir to combine.
  • Add the dry pasta (see notes), frozen peas, and cannellini beans. Cook for 5 minutes.
  • Add the plant milk and nutritional yeast and cook until the pasta is almost tender, then fold in the baby spinach/baby kale greens and remove from the stove.
  • Place a lid on the pot and let stand undisturbed for 5 minutes. Check the pasta to ensure it is tender. If not, replace the lid until tender.
  • Serve with your favorite toppings.
  • If making the Basil Pesto, place all the Basil Pesto ingredients into a high-speed blender and pulse for 30 seconds or more until well emulsified.  Dollop on individual servings.