Cozy up with this Vegan Tuscan-inspired mushroom soup! Meaty white mushrooms, tender pasta, spinach, and sun-dried tomatoes in a creamy, plant-based umami broth.

Ingredients:

8oz Highline White Mushrooms, sliced
2 tbsp olive oil
1 medium onion, minced
6 cloves garlic, minced
3 stalks celery, diced
1/2 cup dry white wine
6 cups water
1.5 cup dry ditalini pasta
2 cups spinach, chopped
1/2 cup sun-dried tomatoes, julienne
Fresh basil, for garnish

FOR THE BROTH:
2 cups hot water
1 can chickpeas
1/4 cup cashews or sunflower seeds
1/4 cup vegan bouillon powder
1/4 cup tomato sauce
3 tbsp white miso paste

Instructions:

  1. Add all broth ingredients to a high-powered heat-safe blender or food processor. Cover and let sit while you prepare the rest of the soup.
  2. Heat olive oil in a large soup pot on medium heat. Sauté mushrooms, onions, garlic, and celery 5 minutes until fragrant.
  3. Turn heat to high, add wine and stir. Let cook uncovered for 2 minutes. Add 6 cups of water, cover and bring to a boil.
  4. Once boiling, add the pasta and cook for 8 minutes until al dente.
  5. Once the pasta is done cooking, turn the heat to low and add the contents of the blender, spinach and sun-dried tomatoes. Stir to combine and cook for 5 more minutes.
  6. To serve, add to serving bowls and top with fresh basil. Enjoy!

Recipe courtesy of The Plant Power CoupleÂ