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Creamy Vegan Pasta Soup with Cannellini Beans and Cashews Recipe

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4 from 72 reviews

This Creamy Pasta Soup is a comforting vegan recipe that combines fresh vegetables, gluten-free pasta, and a rich cashew-cannellini bean cream to create a hearty and flavorful meal. It’s easy to prepare, packed with nutrients, and perfect for a wholesome lunch or dinner.

Ingredients

Vegetables and Soup Base

  • 1 large (225 g) carrot, peeled and chopped
  • 1-2 stalks (75 g) celery, chopped
  • 7 oz (200 g) broccoli florets
  • ½ tbsp oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 5-6 cups (1200-1400 ml) vegetable broth
  • 2 tsp onion powder
  • 2 tsp Italian seasoning
  • 1-2 tsp ground lovage (Maggi herb) (optional)
  • Salt and pepper to taste
  • 7 oz dry (200 g) pasta (gluten-free recommended)
  • Fresh herbs to garnish

Cashew-Cannellini Cream

  • 1 (15 oz) can white cannellini beans (drained and rinsed)
  • ½ cup (75 g) cashews, soaked or boiled until soft
  • 1 ½ cups plant-based milk
  • 1 tbsp lemon juice
  • ¼ tsp salt

Instructions

  1. Prepare Cashew-Cannellini Cream: Soak cashews for a couple of hours or boil them for 20 minutes until soft. Transfer cashews to a blender along with drained cannellini beans, plant-based milk, lemon juice, and salt. Blend on high speed for about 2 minutes until the mixture is super smooth and creamy. Set aside.
  2. Sauté Vegetables: Heat oil in a large pot over medium heat. Add diced onion, carrot, celery, and broccoli. Fry for about 4 minutes until slightly softened. Add minced garlic, onion powder, Italian seasoning, and optional ground lovage; cook for an additional minute to release flavors.
  3. Add Broth and Simmer: Pour in 5 cups of vegetable broth and bring to a boil. Reduce heat to simmer and stir in the prepared cashew-cannellini cream. Let the soup simmer gently for 6-8 minutes to blend flavors.
  4. Cook Pasta: Add dry pasta to the simmering soup. Continue simmering for 8-10 minutes or until pasta is al dente, stirring frequently to prevent sticking. If soup thickens too much, add additional vegetable broth or plant-based milk as needed to achieve desired consistency.
  5. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Garnish with fresh herbs and vegan Parmesan cheese, if desired. Serve hot and enjoy!

Notes

  • For a nut-free version of the cream, substitute soaked cashews with 75 grams of hemp seeds.
  • If you prefer a thinner soup, add extra vegetable broth or plant-based milk during cooking.
  • Gluten-free pasta is recommended to keep the recipe gluten-free.
  • Adjust seasoning at the end to taste, as cashew cream can mellow flavors.

Find it online: https://flavorspath.com/creamy-vegan-pasta-soup-with-cannellini-beans-and-cashews-recipe/