swift, simple, and light. In addition, it’s the only way I know of to encourage my niece to eat carrots.
| Prep Time: | 10 mins |
| Cook Time: | 27 mins |
| Total Time: | 37 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup farfalle (bow tie) pasta
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (14.5 ounce) can sliced carrots, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can vegetable broth
- 1 (13.5 ounce) can coconut milk
- 7 fluid ounces water
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons Creole seasoning
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Reviews
I liked this soup very much.. but I did use fresh carrots and fresh mushrooms. I cooked the carrots beforehand a bit before they went into the soup. One caveat… the recipe calls for 1T of garlic powder. In most cases, 1/8t of garlic powder is equal to one clove so 1T is 24 cloves of garlic. Way way way too much, so adjust that. I think I used 1/4- 1/2t