Creamy Fusilli Pasta Soup
Creamy Fusilli Pasta Soup
Bringing you this absolute favorite, delicious, easy and quick soup recipe which I make with my pantry staple ingredients, beans and pasta. You can add any canned beans to this soup.
Ingredients
2 cups about 200 grams of Fusilli Pasta
1 tbsp extra virgin olive oil
1 medium red onion chopped
3 cloves of garlic
1 tbsp of tomato paste
1 tbsp of gojuchang paste optional
1 tsp thyme
1/2 cup frozen vegetable medley mix (carrots, peas, corn and green beans)
3 cups of vegetable broth
1/2 cup light coconut milk
1 can of cannellini beans. Drained.
Salt to taste.
1 lemon
Basil
Method
In a large pot, heat the vegetable oil over a high heat and sauté chopped onion until onions are soft and transparent, add chopped garlic, tomato paste, gojuchang paste, thyme, and sauté for about 6 min. Add the frozen mixed vegetables and sauté for another 5 min. Add the vegetable broth and bring it to boil. Summer for 5 min then add the pasta, beans and cook for 8 min until pasta is cooked. Then add the coconut milk and simmer for another 5 min. Squeeze half of lemon juice before serving. Adjust the seasoning to your liking. Garnish with fresh basil. Enjoy!
