Vegan Dill and Bean Soup
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 carrots, peeled and sliced thin
- 1 cup mushroom, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup fresh dill, chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup ditalini
- 1 (8 ounce) can cannellini beans, drained and rinsed
- 10 cups chicken stock (vegan)
- 1 (8 ounce) package sausage (vegan)
directions
- Saute carrots, mushrooms, onion, and garlic over medium-high heat for 2-3 minutes in extra virgin olive oil. Add broth (stock mixed with water) and bring to a boil. Add spices, bay leaf, ditalini and beans. Boil for about 5 minutes then reduce heat and simmer.
- Meanwhile, heat about 1 tablespoons of extra virgin olive oil and brown vegan sausage, breaking it apart as it cooks. Once browned turn off heat and add to soup.
- Soup is ready when pasta is cooked.
- Enjoy!
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RECIPE SUBMITTED BY
I had to update this because we got married in January 2009! Yipee!
We love to cook and love to try all kinds of new and exciting foods. I (Amanda) am a vegetarian and luckily found someone who has very diverse eating habits.
We live in Winter Springs, Florida with our 2 dogs and 2 cats. We enjoy traveling, watching movies, reading, being active and spending time with friends.
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