Kosher Vegan Tomato Soup With Ditalini Recipe

About this recipe

A hearty and flavorful vegan tomato soup packed with vegetables and ditalini pasta, perfect for a satisfying dinner. This kosher-friendly recipe is ideal for those seeking a wholesome and comforting meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 250 G Veenas Fresh Garlic
• - Celery
• 450G Northern Pasta Co. Conchigliette, 450G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tropical Sun Onion Powder
• 1 Kg Heera Black Pepper Powder 1kg
• - Petti Delicato Extra Fine Passata
• 400G Dunns River Red Kidney Beans

Instructions

1. 1. Rinse and drain the canned black beans and corn, then place them in a large bowl.
2. 2. Finely chop the celery and add it to the bowl with the beans and corn.
3. 3. Cook 3/4 cup of conchigliette pasta al dente according to package instructions. Once cooked, keep it in the cooking water to prevent drying out.
4. 4. In a large saucepan, combine 3 cups of vegetable broth, 2 tablespoons of olive oil, and 18 ounces of passata. Heat on high and stir until fully blended.
5. 5. Lower the heat and add 2 teaspoons of minced garlic, 3 tablespoons of onion powder, and 1/4 teaspoon of ground black pepper. Stir well to combine.
6. 6. Add the bowl of vegetables (black beans, corn, and celery) to the saucepan and mix thoroughly.
7. 7. Drain the conchigliette pasta and add it to the soup mixture. Stir to incorporate.
8. 8. Let the soup simmer on low heat for 10-15 minutes, stirring occasionally, until thick and bubbly.
9. 9. Serve hot and enjoy your hearty vegan tomato soup.