Macaroni and Cheese Soup Recipe

Name: Macaroni and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons nonhydrogenated margarine or olive oil; 1 large onion, finely chopped; 2 medium celery stalks, finely diced; Two 16-ounce cans cannellini beans, drained and rinsed; 2 cups water; 1 vegetable bouillon cube; 1 1/2 teaspoons salt-free seasoning (see page 4 for brands); 1 teaspoon dry mustard; 1/2 teaspoon dried dill; 1 1/2 to 2 cups rice milk, or as needed; 1 1/2 cups firmly packed cheddar-style nondairy cheese; 1 cup frozen green peas; 2 cups small pasta, such as tiny shells or elbows; Salt and freshly ground pepper to taste

Servings: persons

1 1/2 tablespoons nonhydrogenated margarine or olive oil
1 large onion, finely chopped
2 medium celery stalks, finely diced
Two 16-ounce cans cannellini beans, drained and rinsed
2 cups water
1 vegetable bouillon cube
1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
1 teaspoon dry mustard
1/2 teaspoon dried dill
1 1/2 to 2 cups rice milk, or as needed
1 1/2 cups firmly packed cheddar-style nondairy cheese
1 cup frozen green peas
2 cups small pasta, such as tiny shells or elbows
Salt and freshly ground pepper to taste

1
Heat the margarine in a soup pot.
2
Add the onion and celery and saute over medium-low heat until both are golden.
3
Meanwhile, puree the beans in a blender or food processor until smooth.
4
Add a small amount of water if necessary.
5
Cover the onions and celery with 2 cups water.
6
Stir in the bean puree, bouillon cube, and seasonings.
7
Bring to a rapid simmer, then lower the heat.
8
Cover and simmer gently for 20 to 25 minutes.
9
Stir in enough rice milk to give the soup a slightly thick consistency.
10
Bring the soup to a gentle simmer once again.
11
Sprinkle in the cheese, a bit at a time, stirring in each time until fairly well melted.
12
Add the peas and continue to cook over very low heat.
13
In a separate saucepan, cook the pasta until al dente.
14
Drain well and stir into the soup.
15
Adjust the consistency of the soup with more rice milk, if needed, then season with salt and pepper and serve.
16
Per serving:
17
Calories: 333
18
Total fat: 10g
19
Protein: 11g
20
Fiber: 9g
21
Carbohydrate: 50g
22
Cholesterol: 0mg
23
Sodium: 460mg

866

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons nonhydrogenated margarine or olive oil, 1 large onion, finely chopped, 2 medium celery stalks, finely diced, Two 16-ounce cans cannellini beans, drained and rinsed, and more.

Yes, Macaroni and Cheese Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Cheese Soup

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