Creamy Rosemary Pasta Soup
2 cloves garlic, chopped
1/2 onion, chopped
1 tablespoon vegan margarine
a pinch of sage
a couple pinches rosemary
black pepper to taste
2 cups vegetable broth
2 cups water
1/2 cup rice milk
1 medium zucchini, chopped
1 small tomato, chopped
1 cup raw spinach
3/4 cup pasta
Tofutti (or other vegan) sour cream
Melt margarine over medium heat and add garlic and onion. Sautee until soft and light brown. Add rosemary, sage and pepper, coating the mixture for a minute. Add vegetable broth, water, and rice milk. Stir and bring to a boil.
Add zucchini, tomato, and spinach, and simmer until all veggies are softish.
Remove from heat, put into blender, and puree until its a nice even consistency.
Place back on stove and bring to a boil. Add the pasta, and reduce heat to simmer until the pasta is tender.
Serve with a dollop of sour cream.
SO HOW'D IT GO?
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