Macaroni and Cheese Soup

Name: Macaroni and Cheese Soup
Yield: 6 to 8 servings
Ingredients: 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

December 9, 2011

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

Recipe information

Yield
6 to 8 servings

Ingredients

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

Preparation

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

TagsSoup Soup/Stew Mac and Cheese Pasta Cannellini Bean White Bean Bean and Legume Vegetable Celery Onion Root Vegetable Pea Main Lunch Dinner Dairy Free Vegan Vegetarian Easy Simmer Blender Food Processor Cookbooks

Recipe information

Ingredients

Preparation

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Nutrition Information

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Recipe notes