VEGAN DILL AND BEAN SOUP

Vegan Dill and Bean Soup image

Provided by Dominick and Amanda

Categories Vegan

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

4 carrots, peeled and sliced thin
1 cup mushroom, diced
1 onion, chopped
3 garlic cloves, minced
1 cup fresh dill, chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 cup ditalini
1 (8 ounce) can cannellini beans, drained and rinsed
10 cups chicken stock (vegan)
1 (8 ounce) package sausage (vegan)

Steps:

Saute carrots, mushrooms, onion, and garlic over medium-high heat for 2-3 minutes in extra virgin olive oil. Add broth (stock mixed with water) and bring to a boil. Add spices, bay leaf, ditalini and beans. Boil for about 5 minutes then reduce heat and simmer.
Meanwhile, heat about 1 tablespoons of extra virgin olive oil and brown vegan sausage, breaking it apart as it cooks. Once browned turn off heat and add to soup.
Soup is ready when pasta is cooked.
Enjoy!

Nutrition Facts : Calories 294.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 25.4, Sodium 795.1, Carbohydrate 30.3, Fiber 3.3, Sugar 7.8, Protein 15