Ingredients
Units
Scale
- 12 oz bag of Wacky Mac Pasta, Enriched Veggie Spirals pasta noodles (or any pasta you like)
- 4 tablespoons of vegan butter
- 1 large onion chopped
- 4 stocks of celery chopped
- 4 garlic cloves minced
- 1 can of chickpeas
- 1 can of Rotel Fire roasted tomatoes with chilies (10 oz)
- 2 cans (4 oz) of sliced mushrooms or 1 cup of sliced fresh mushrooms
- 4 cups of vegetable broth
- 4 cups of water
- 1 teaspoon of Italian seasoning
- 4 cups of fresh spinach
- parsley for garnish
Instructions
- Chop in a uniform medium size the onion and celery, mince the garlic.
- If using fresh mushrooms, sliced. Open and rinse the cans of mushrooms and chickpeas (save the juice from the canned chickpeas for other recipes, see above).
- In a medium pot cook the pasta noodles according to the package, drain and set aside.Â
- In a large soup pot melt the vegan butter and saute the chopped onion for 4 to 5 minutes, add the celery and garlic and saute for an additional 3 minutes.Â
- Next, add the chickpeas tomatoes, mushroom, broth, water, Italian seasoning and bring to a boil. Simmer for 15 minutes on medium.Â
- Reduce the heat to low and add the cooked pasta and the spinach until the spinach wilts. Stir add parsley to each bowl to garnish if desired.Â
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: stove top
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 6
