That is how I came up with this vegan, gluten-free Snowstorm Soup! This was made from only items I already had in my kitchen.
Be creative and have fun!
Vegan Gluten-Free Snowstorm Soup
By Michelle Maskaly
1 onion, chopped
1 carrot, sliced and cut in half
2 cloves garlic, sliced
1 can lentils
1 can canalini beans
1 small can tomato paste
4 cups vegetable broth
Several handfuls of fresh baby spinach
Cooked Gluten free pasta (I use elbow pasta)
Rinse and drain the beans and lentils and set aside.
Heat one to two tablespoons olive oil in a soup pot. Add in onions, carrots and garlic. Cover and cook on medium, stirring every few minutes just until they start to soften.
Add in the vegetable broth, beans, lentils and tomato paste.
Stir well, cover and bring to a boil. Lower heat and cook for about 8-10 minutes or until beans are tender.
Add in spinach, cover and cook for another 5-10 minutes.
Ladle into a bowl and add desired amount of already cooked pasta. (