Macaroni and Cheese Soup

• 1 1/2 tablespoons nonhydrogenated margarine or olive oil
• 1 large onion, finely chopped
• 2 medium celery stalks, finely diced
• Two 16-ounce cans cannellini beans, drained and rinsed
• 2 cups water
• 1 vegetable bouillon cube
• 1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
• 1 teaspoon dry mustard
• 1/2 teaspoon dried dill
• 1 1/2 to 2 cups rice milk, or as needed
• 1 1/2 cups firmly packed cheddar-style nondairy cheese
• 1 cup frozen green peas
• 2 cups small pasta, such as tiny shells or elbows
• Salt and freshly ground pepper to taste

1. Heat the margarine in a soup pot.
2. Add the onion and celery and saute over medium-low heat until both are golden.
3. Meanwhile, puree the beans in a blender or food processor until smooth.
4. Add a small amount of water if necessary.
5. Cover the onions and celery with 2 cups water.
6. Stir in the bean puree, bouillon cube, and seasonings.
7. Bring to a rapid simmer, then lower the heat.
8. Cover and simmer gently for 20 to 25 minutes.
9. Stir in enough rice milk to give the soup a slightly thick consistency.
10. Bring the soup to a gentle simmer once again.
11. Sprinkle in the cheese, a bit at a time, stirring in each time until fairly well melted.
12. Add the peas and continue to cook over very low heat.
13. In a separate saucepan, cook the pasta until al dente.
14. Drain well and stir into the soup.
15. Adjust the consistency of the soup with more rice milk, if needed, then season with salt and pepper and serve.
16. Per serving:
17. Calories: 333
18. Total fat: 10g
19. Protein: 11g
20. Fiber: 9g
21. Carbohydrate: 50g
22. Cholesterol: 0mg
23. Sodium: 460mg

margarine, onion, celery stalks, cannellini beans, water, vegetable bouillon cube, salt, mustard, dill, rice milk, nondairy cheese, frozen green peas, pasta, salt

Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-soup-378909 (may not work)