Hearty and Chunky, This Soup Will Warm You From the Inside Out

Use brown rice pasta or vary the type of beans to make this dish your own bitchworthy creation...

Serves: 4 to 8

What You Need

1 tablespoon olive oil
1 medium onion, cut into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces
1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2-3 cloves garlic, finely chopped
1 can (35 ounces) whole tomatoes, lightly crushed
8 cups vegan chicken broth or vegetable broth
1 can (15 ounces) cannellini beans, drained and rinsed
Salt and pepper, to taste
2 teaspoons red-wine vinegar
1 zucchini, quartered and sliced
1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
2 cups elbow or fussili pasta, cooked
Vegan parmesan, nutritional yeast or finely-ground pumpkin seeds for garnish

How to Make It

Heat oil in an 8-quart stock pot over medium-high heat. Add onion, celery, fennel, potatoes, garlic and cook, stirring occasionally, about 5 minutes.

Add tomatoes and their juices, stock and cannellini beans. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer, add in the zucchini and cook until potatoes are tender, about 10 minutes.

Stir in cooked pasta, vinegar and Swiss chard. Season with salt and pepper to taste. Pour into bowls and garnish with vegan cheese, nutritional yeast or ground seeds. Serve immediately with a hunk of crusty bread and enjoy!

What do you think of this recipe? Let us know how your soup turned out in the comments below!

Carolyn Scott-Hamilton, Recipe Editor
An avid traveler and crusader for health nuts around the world, Carolyn Scott-Hamilton is the executive producer, creator, host and writer of The Healthy Voyager web series & radio show, site, blog, brand and social network. Visit Healthyvoyager.com.