Ingredients

The following ingredients have 6 Servings
  • 1 Cup Chopped Sweet Onion
  • 1 1/2 Cups Chopped Celery (about 3 stacks)
  • 1 1/2 Cups Chopped Carrots (about 2 large)
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Black Pepper
  • 1 20oz Can Jackfruit
  • 1 Box Shredded Jackfruit
  • 8 Cups Unsalted Vegetable Stock
  • 1/2 TB Dried Parsley
  • 12oz Gluten-Free Shell Pasta
  • Fresh Parsley (to top)
  • Nutritional Yeast (optional, to top)

Instruction

  • Prep the onion, celery, and carrots and saute in a large soup pot with the garlic and pepper until soft.
  • Lightly shred up the canned jackfruit before adding both jackfruit varieties, the stock, and dried parsley to the pot.
  • Mix, bring to a boil, cover, and reduce to simmer for 20-30 minutes.
  • In a separate pot, cook the pasta according to directions, drain, and set aside.
  • To serve, add some of the soup to a bowl, a scoop or pasta, and a sprinkle of fresh parsley.