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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No beef and Tomato Macaroni Soup Recipe

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This recipe for No beef and Tomato Macaroni Soup is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb crumble
2 Tbsp olive oil
1 1/4 cups chopped yellow onion (1 small)1 cup chopped carrots (2 medium)
2 cloves garlic , minced
Salt and freshly ground black pepper
3 cups low-sodium vegetable broth
2 (8 oz) cans tomato sauce
1 1/2 (14.5 oz) cans petite diced tomatoes
1 Tbsp Worcestershire sauce
1 Tbsp chopped fresh marjoram (or 1 tsp dried)
2 tsp chopped fresh thyme (or 3/4 tsp dried)
2 bay leaves
1 1/4 cups (5.6 oz) dry small elbow pasta
1 1/2 cups frozen corn (optional)
Fresh chopped parsley and finely grated parmesan cheese , for serving
Directions:
Directions:
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add crumble, season with salt and pepper and cook until browned.
Return sauteed veggies to pot along with vegetable broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
Remove bay leaves, serve warm garnished with fresh parsley.

 

 

 

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