Ultimate Vegan Creamy Vegetable Soup for a Budget-Friendly Feast

Ingredients

• 1 cup of bow tie pasta
• 1 can of great Northern beans, rinsed and drained (14.5 ounces)
• 1 can of stewed tomatoes (14.5 ounces)
• 1 can of sliced carrots, drained (14.5 ounces)
• 1 can of green beans, drained (14.5 ounces)
• 1 can of vegetable broth (14.5 ounces)
• 1 can of coconut milk (13.5 ounces)
• 7 fluid ounces of water
• 1 can of sliced mushrooms, drained (4.5 ounces)
• 2 tablespoons of Creole seasoning
• 1 tablespoon of garlic powder
• Salt and ground black pepper to taste

Step 1

Begin by bringing a generously salted large pot of water to a gentle boil. Once bubbling, cook the farfalle pasta, giving it an occasional stir, until it reaches a delightful tender yet slightly firm texture, typically around 12 minutes. Drain the pasta well.

Step 2

Now, in a spacious pot, combine Northern beans, juicy tomatoes, vibrant carrots, crunchy green beans, flavorful vegetable broth, creamy coconut milk, fresh water, and thinly sliced mushrooms. Let this mixture come to a rolling boil. Add in the cooked farfalle pasta, along with a dash of zesty Creole seasoning, aromatic garlic powder, and a sprinkle of salt and pepper. Allow the pot to return to a boil before reducing the heat to a gentle simmer, letting all the wonderful flavors mingle together for approximately 5 minutes.