I found this recipe in a Good Housekeeping magazine. It was originally Baked Pasta E Fagioli but before I added the pasta and baked it, I thought it was delicious just as it was… a soup minus one of the cans of white beans which was way too much. I also added some hot chili garlic sauce.
1 Tbsp olive oil
1 medium onion, chopped
1 1/2 tsp garlic, grated
1 stock celery, chopped
1 can diced tomatoes (28oz), DO NOT DRIAN
1 cup reduced-sodium vegetable broth
1/4 cup water
1/2 cup Daiya vegan mozzarella cheese
1 Tbsp hot chili garlic sauce
1/4 tsp pepper, freshly ground
1/2 cup frozen chopped spinach, thawed and squeezed dry
1 can (15 oz to 19 oz) white beans, rinsed and drained
In a large pot heat oil on medium. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
Then stir tomatoes with their juice, vegetable broth, water, cheese, chili sauce and pepper; heat to boiling on high. Reduce heat to medium stir in spinach and beans. 4 servings