Hearty Fusilli and Vegetable Soup

Soup is such a comfort food but it’s even more comforting when you c an make it a hearty meal. This soup uses the classic combo of veggies and pasta to make a hearty, flavor -filled, vitamin loaded yummy dish.

Fusilli and Veggie Soup

What You’ll Need:

  • 1 box of whole grain fusilli pasta
  • 1 1/2 cups low-sodium vegetable broth
  • 2 full leaves of kale, finely chopped
  • 1 cup fresh or frozen green beans (preferably organic)
  • 2 rainbow carrots, slivered or sliced (or both)
  • 3 teaspoons essential seasoning blend*
  • 2 tablespoons olive oil

 

What to Do:

  1. Prepare fusilli according to directions– like most pasta, boil in water for several minutes until desired tenderness is reached.
  2. Drain pasta and run under cold water for 30 seconds.
  3. In a large skillet, heat olive oil on low-medium heat. Once hot, add green beans and rainbow carrots.
  4. Saute for approx 5-6 minutes, then add chopped kale and seasoning blend.
  5. Once veggies are tender, add about 1 1/2 cups of pasta to skillet along with veggie broth.
  6. Reduce heat to a simmer and let soup heat up, stirring occasionally.
  7. Once broth is hot, remove soup from heat and transfer to serving bowl. Bon appetit!

 

* Essential seasoning blend can be found on the recipes page.

Date posted on Instagram: 2/7/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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