Another super easy recipe from the book “The Everything Vegan Cookbook” by Jolinda Hackett and Lorena Novak Bull.
This recipe calls for Orzo which is a very small type of pasta used in Greek and Italian dishes. It looks a lot like rice in shape and size. I have been unable to find a gluten free version of this type of pasta but you can buy the regular wheat variety in supermarkets and failing that, continental/import deli-type stores.
So, without a gluten free variety on hand, I made this recipe with the smallest gluten free pasta I could find. Worked just as well.
What you will need:
3 cloves garlic, minced (optional)
1 onion, chopped (optional)
2 ribs of celery, chopped
2 tbsp olive oil
5 cups vegetable broth
1 carrot, sliced
1 cup green beans, chopped
1 large potato, shopped small
2 tomatoes, chopped
1 can cannellini beans, drained and rinsed
1 tsp basil
Half tsp oregano
Three quarter cup pasta
In a large soup pot, heat garlic, onion and celery in olive oil until just soft – approx 3-4 minutes.
Add vegetable broth, carrot, green beans, potato, tomatoes, beans, basil, and oregano. Bring to simmer, cover and cook on medium-low heat for 20-25 minutes.
Add pasta and heat another 10 minutes, until pasta is cooked.