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Creamy Rosemary Pasta Soup

What you need: 

2 cloves garlic, chopped
1/2 onion, chopped
1 tablespoon vegan margarine
a pinch of sage
a couple pinches rosemary
black pepper to taste
2 cups vegetable broth
2 cups water
1/2 cup rice milk
1 medium zucchini, chopped
1 small tomato, chopped
1 cup raw spinach
3/4 cup pasta
Tofutti (or other vegan) sour cream

What you do: 

Melt margarine over medium heat and add garlic and onion. Sautee until soft and light brown. Add rosemary, sage and pepper, coating the mixture for a minute. Add vegetable broth, water, and rice milk. Stir and bring to a boil.
Add zucchini, tomato, and spinach, and simmer until all veggies are softish.
Remove from heat, put into blender, and puree until its a nice even consistency.
Place back on stove and bring to a boil. Add the pasta, and reduce heat to simmer until the pasta is tender.
Serve with a dollop of sour cream.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
3
Recipe Category: 

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