Creamy Vegan Mushroom Soup with Kale & ZENB Elbows Pasta

Sometimes a creamy soup just sounds perfect. This Creamy Vegan Mushroom Soup with Kale uses ZENB Elbows Pasta to deliver a delicious, gluten-free soup that you will love. Beyond great taste, you will also get in a good source of fiber, iron, and vitamin A.

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 8 ounces thinly sliced cremini and/or shiitake mushrooms
• 3 cloves garlic, thinly sliced
• 6 cups kale, stemmed, coarsely chopped
• 3 sprigs fresh thyme, stems removed
• 3/4 teaspoon each kosher salt & ground black pepper
• 1 carton (32 ounces) low-sodium vegetable broth
• 4 cups water
• 1 cup unsweetened cashew milk
• 1 box (12 ounces) ZENB Elbows Pasta made from 100% Yellow Peas, uncooked
• 1 lemon, juiced
• 1 teaspoon gluten-free tamari

INSTRUCTIONS

Heat oil in large pot on medium-high heat. Add onion; cook 3-5 minutes stirring frequently, until tender-crisp. Add mushrooms and garlic; cook 5-7 minutes until softened and most liquid is evaporated. Add kale and season with thyme, salt & pepper. Cook 2-3 minutes or until kale is wilted.

Add broth, water, cashew milk and pasta to pot; bring mixture to a boil. Reduce heat to medium-low; cover and simmer 11-13 minutes or until pasta is tender.

Stir in remaining ingredients immediately before serving.