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