Ingredients
1/4 cup water
1 medium sweet onion, diced
4 medium carrots, diced
12 oz mushrooms, diced
4 celery ribs, diced
4 cloves garlic, minced
1 tsp paprika
1 tbs Italian herb seasoning
salt and pepper to taste
2 tbs tomato paste
1/2 cup dry white wine
7 cups low sodium veggie broth
1½ lb vegan tortellini (pasta)
1/2 cup nutritional yeast
1/2 cup cashew (or cauliflour) cream
3 handfuls kale, chopped
Instructions
In a large pot, heat your water on high. Once hot, add in the carrots and onion to waute for 3 minutes.
Add in the mushrooms and celery and mix to combine and waute (water saute) all for another few minutes.
Next stir in the garlic for 30 seconds.
Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all.
Next add in the wine and broth and bring to a boil.
Simmer covered for 20 minutes or until the carrots are tender.
Add in the tortellini pasta, nutritional yeast and boil for 5 minutes. Lastly stir in the cream and kale – gently.
Notes
If you want a sub for kale, you can use baby spinach or swiss chard.
Author: Stella Drivas (modified to vegan)