I was unexpectedly a fan of this. The flavors work really well together. This could be a side, but really fits better as an entree. It is super filling. I got the original recipe through Happy Herbivore Meal Mentor.
4-oz dry noodles, ex fettucini, linguini or angel hair
3 cups (24-oz) vegetable broth
½ small onion, diced
2 garlic cloves, minced
1-2 tsp dried oregano
1 tbsp tomato paste
14-oz can diced tomatoes
1 bay leaf
¾ cup prepared white beans
¼ cup plain hummus
1-3 tbsp soy or almond milk
salt and pepper for taste
- Heat oil in a large pot.
- Sauté onion and garlic until translucent.
- Add oregano and tomato paste, stirring to coat.
- Add tomatoes (with juices), bay leaf, and broth.
- Stir to combine, cover, bring to a boil.
- Reduce heat and simmer for 30 minutes.
- While simmering, break noodles in half. Cook noodles via package instructions to al dente texture. Drain, rinse under cold water. Set aside.
- Remove bay leaf and stir in white beans.
- Transfer HALF to a blender and puree until creamy OR use an immersion blender. Return to pot.
- Stir in cooked noodles.
- Add salt and pepper, plus more oregano if desired.
- Spoon into bowls and set aside briefly.
- In a small bowl, whisk hummus with milk 1 tbsp at a time until it's a thick sauce.
- Drizzle or swirl hummus-cream in soup.
- Serves 2
- Per serving: 432 calories, 5.4g fat, 81.2g carbs, 15.9g fiber, 12.4g sugars, 17.4g protein
- For omnivores, you could add some browned ground beef