Creamy Vegetable Pasta Soup Recipe

Ingredients

• 1 8.8oz box Barilla Chickpea Rotini
• 3/4 cup raw cashews, soaked
• 1 tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 12 oz frozen mixed vegetables (carrot, peas, green beans, corn)
• 6 cups vegetable broth
• 1 tbsp reduced sodium soy sauce (sub tamari for gluten free)
• 1 tsp fine sea salt, or to taste + freshly ground black pepper

Instructions

1. 1

   Place cashews in a small bowl and cover with hot water. Set aside to soak.

2. 2

   Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and a pinch of salt and pepper and cook for 4 minutes, stirring often. Add garlic, oregano, rosemary, and thyme and cook for another minute.

3. 3

   Add frozen vegetables and broth. Bring broth and vegetables to a boil and add pasta. Reduce heat to medium and boil uncovered for about 10 minutes, or until pasta is tender.

4. 4

   Remove pot from heat. Drain and rinse cashews. Add to a high speed blender with 1 1/2 cups water and 1 tbsp soy sauce. Blend until completely smooth and creamy. Stir into soup along with salt and pepper to taste. Simmer for another 5 minutes then serve! The soup will continue to thicken as it sits.