Ingredients
- 1 cup farfalle (bow tie) pasta
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (14.5 ounce) can sliced carrots, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can vegetable broth
- 1 (13.5 ounce) can coconut milk
- 7 fluid ounces water
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons Creole seasoning
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Why This Recipe Is So Good
This soup is full of flavor and packed with nutrients, all while being easy on your wallet. It’s creamy without any dairy, making it perfect for those following a vegan lifestyle. Plus, it’s quick to make and uses simple ingredients you likely already have.
Helpful Chef Tips
- Use a blender or immersion blender to achieve a smooth, creamy texture without cream.
- Sauté your vegetables first to bring out their natural sweetness and deepen the flavor.
- Add herbs like thyme or bay leaf during cooking for an extra layer of taste.
- Sauté your vegetables first to bring out their natural sweetness and deepen the flavor.
- Add herbs like thyme or bay leaf during cooking for an extra layer of taste.
Step 1
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook it until it’s tender but still has a bit of bite—this usually takes about 12 minutes. Once it’s done, drain the pasta and set it aside.
Step 2
In another large pot, combine the northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms. Bring everything up to a gentle boil. Then, stir in the cooked farfalle along with the Creole seasoning, garlic powder, salt, and pepper.
Step 3
Let the soup simmer for about 5 minutes so all the flavors can meld together nicely. Give it a taste and adjust the seasoning if needed before serving.
Serving Ideas To Try
Serve this soup warm with a slice of crusty bread or a simple green salad. A sprinkle of fresh herbs or a dash of nutritional yeast on top can add brightness and a cheesy note without dairy.
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months—just thaw and reheat gently on the stove or in the microwave. Stir well before serving to restore creaminess.
Frequently Asked Questions
Can I use a different pasta instead of farfalle?
Yes, any small pasta like elbow macaroni or shells will work well in this soup.
Is it necessary to drain the canned vegetables?
Yes, draining helps control the soup’s consistency and prevents it from becoming too watery.
Can I substitute coconut milk with another non-dairy milk?
You can use other creamy non-dairy milks like cashew or oat milk, but coconut milk adds a richer texture.
How spicy is the soup with Creole seasoning?
It has a mild to moderate spice level, but you can reduce or omit the Creole seasoning if you prefer less heat.
Can I make this soup ahead of time?
Yes, it tastes great the next day and can be stored in the fridge for up to 3 days.
What can I use if I don’t have vegetable broth?
You can substitute with water and extra seasoning or use a bouillon cube for added flavor.
Can I use fresh vegetables instead of canned?
Yes, but adjust cooking times accordingly and add extra water or broth as needed.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.
