Here’s a favorite nursery food converted into a mild, high-protein soup.

　　

Ingredients

6 to 8 servings

　　1 1/2 tablespoons nonhydrogenated margarine or olive oil

　　1 large onion, finely chopped

　　2 medium celery stalks, finely diced

　　Two 16-ounce cans cannellini beans, drained and rinsed

　　2 cups water

　　1 vegetable bouillon cube

　　1 1/2 teaspoons salt-free seasoning (see page 4 for brands)

　　1 teaspoon dry mustard

　　1/2 teaspoon dried dill

　　1 1/2 to 2 cups rice milk, or as needed

　　1 1/2 cups firmly packed cheddar-style nondairy cheese

　　1 cup frozen green peas

　　2 cups small pasta, such as tiny shells or elbows

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden.

　　

Step 2

Meanwhile, puree the beans in a blender or food processor until smooth. Add a small amount of water if necessary.

　　

Step 3

Cover the onions and celery with 2 cups water. Stir in the bean puree, bouillon cube, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes.

　　

Step 4

Stir in enough rice milk to give the soup a slightly thick consistency. Bring the soup to a gentle simmer once again. Sprinkle in the cheese, a bit at a time, stirring in each time until fairly well melted. Add the peas and continue to cook over very low heat.

　　

Step 5

In a separate saucepan, cook the pasta until al dente. Drain well and stir into the soup. Adjust the consistency of the soup with more rice milk, if needed, then season with salt and pepper and serve.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 333

　　

Step 8

Total fat: 10g

　　

Step 9

Protein: 11g

　　

Step 10

Fiber: 9g

　　

Step 11

Carbohydrate: 50g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 460mg

　　Vegan Soups and Hearty Stews for All Seasons