Cozy Vegetable and Farfalle Pasta Soup (so easy!)

It’s sick season, that’s for sure. Exactly two years ago I created a similar homestyle healing veggie noodle soup when I was sick, so I know what I tend to lean towards this time of year. Not only is it sick season, it’s definitely cold. I’ve been shivering taking the dogs out and going on my cold walks every morning, but still been able to do my cold plunges in the tub every other day.

With it being so cold outside and having a more steady work schedule, I’ve wanted nothing but to cozy up in house with my boyfriend, my family, my dogs, watch cooking shows, bake, cook, and create. This soup was the perfect addition and fuel to do all of the above.

I was first inspired by a tortellini soup, but I decided on farfalle pasta because I loved the bow ties, and it also had better ingredients. I added cannelloni white beans (one of my absolute favorites to add into soups), and only seasoned it with salt, pepper, and fresh herbs to keep it super simple and wholesome.

This recipe makes about 6-8 servings (bowl size) and is best topped with mozzarella cheese and a side of crispy toasted bread on the side.

Enjoy. 🖤

Ingredients:

• 1 tablespoon grass-fed butter (Kerigold is the best) or 1 tablespoon olive oil

• 2 cups medium sized chopped celery (about 6 stalks) 

• 2 cups chopped carrots, halved longways then medium chopped (about 5 medium sized carrots) 

• 1 cup finely chopped and diced yellow onion (about 1/2 medium size onion or one small)

• 3 sprigs fresh rosemary

• 8 springs fresh thyme

• 1 teaspoon salt

• 2 teaspoons black pepper

• 1 15-ounce cannelloni beans, rinsed and drained

• 10 cups vegetable broth, no salt added (chicken broth or water work great, too)

• 1/2 of a 16 ounce package of farfalle pasta (I used Cadia)

• 3 cups fresh spinach

• Toppings: mozzarella cheese, nutritional yeast if dairy-free, and a side of fresh bread of choice (Dave’s Killer Bread or Simple Mills Garlic and Herb Seed Crackers are my favorite)

Recipe:

• Chop your veggies and drain the liquid from the beans. Heat a large pot over medium high heat. Add in butter, celery, carrots, onion, rosemary, thyme, salt and pepper. Stir every few minutes for about 10 minutes until vegetables are slightly translucent, but not browned.

• Add in the 10 cups of broth, and bring to a boil, then reduce down to a medium-low heat. Add in the pasta and cook according to directions on the pasta. Once the pasta is cooked, add in fresh spinach and cannelloni beans.

• Remove the rosemary and thyme stems, then add a bit of pepper to finish. Top with cheeese, serve with bread or crackers, and serve hot. You can keep this soup in the fridge for 3-5 days, or freeze for up to 6 months.