Squash White Bean Soup With Orzo (Vegan) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Pleasantly seasoned, the delightful vegan soup is very filling and chock full of nutrients. The orzo make for a great one-dish meal. Feel free to use fresh squash puree, out of budget and convenience I use the bricks of pureed squash from the freezer section. 2 are needed for this recipe. I love experimenting with squash! Ingredients:
4 cups vegetable stock |
24 ounces winter squash puree (2 of those frozen packages) |
2 teaspoons minced garlic |
1 (15 1/2 ounce) can cannellini, rinsed and drained |
2 green onions, chopped |
1/2 cup orzo pasta (or alphabet noodles! to yield about 1.5 cups cooked) |
3/4 teaspoon ground cumin |
1/4 teaspoon coriander |
2 teaspoons onion powder |
1/2 teaspoon white pepper |
1/2 teaspoon kosher salt |
Directions:
1. First, bring the vegetable stock to a low boil.
2. While it's heating up, microwave the squash puree boxes so they are not hot but you are able to scoop out the squash without any freezer burn.
3. Blend the squash and minced garlic with the hot vegetable stock and raise the heat.
4. Add all the dry spices and blend in.
5. Add the dry orzo, green onion, and cannellini into the mix.
6. Lower the heat, cover, and let simmer for 15-20 minutes.
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