Macaroni and Cheese Soup

Vegetarian or vegan depending on your choice of ingredients. This is a smooth, mild soup-high protein

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 tablespoons soy margarine or 1 1⁄2 tablespoons canola oil
• 1  large onion, finely chopped
• 2  medium celery ribs, finely diced
• 1 (1 lb) can great northern bean, drained and rinsed
• 3 1⁄2 cups  vegetable stock or 3 1⁄2 cups water
• 1⁄2 lb mushroom, coarsely chopped
• 1 1⁄2 teaspoons  salt free herb and spice seasoning mix
• 1  cup soymilk or 1  cup low-fat milk (or as needed)
• 1 1⁄2 cups  cheddar-style  soy cheese or 1 1⁄2 cups  firmly packed grated low-fat cheddar cheese
• 2  cups small shell pasta (such as shells or elbows)
•  salt
• 1  dash cayenne pepper

Directions

1. Het the margarine or oil in a soup pot.
2. Add the onion and celery and saute over medium low heat until the onion is gold.
3. In the meantime, puree the beens in a until smooth.
4. Add a small amount of water if necessary Cover the onions and celery witht he stock or water.
5. Bring to a simmer then stir in the bean puree, mushrooms, and seasoning mix.
6. Simmer gently, covered for 30-35 minutes.
7. Stir in the milk or soy more or less as needed to achieve a slightly thick consistency.
8. Remove from the heat and sprinkle in the cheese, a bit at a time, stirring in each time until it is fairly well melted (soy may not melt as completely).
9. Cover the soup and set aside In a separate saucepan, cook the pasta al dente.
10. Drain it and stir into the soup.
11. Adjust the consistency of the soup with more milk or soy as needed, then return to a low heat.
12. Season to taste with salt and cayenne.
13. Remove the soup from the heat and serve.