This hits the spot for a tasty fall soup. The white wine gives it a great flavor! I found part of this recipe in a monastery cookbook .
2 quarts of water
3 carrots (I used about 2/3 bag of the baby carrots chopped)
3--4 potatoes (I left the skin on mine
1 cup green beans (if using canned ones add at the end)
2 celery stalks
1 cup dry white beans
1 or 2 cans of cannelloni beans
1-3 cups of white wine (dry)
1 cup shell macaroni (I use GF)
tarragon, minced (I used between 1/2 to 1 teaspoon--it is to your taste)
salt and pepper
can also use a vegan Parmesan cheese substitute
Optional: potato flakes
1.Take the one cup of dry white beans and presoak over night or just cover with boiling water and let sit 1 hour and drain before adding to the pot. If you don't do this you will have to cook it a bit longer.
2. Wash and peel (or leave skins on if desired) vegetables. Cut them in small pieces. Pour water in large soup pot and add carrots, potatoes, celery and soaked, drained beans. Add the string beans if fresh ones are used, otherwise add them at the end in step 4.. Bring to boil and then reduce heat and cook 1 hour.
3. Saute the onions in a bit of olive oil (this adds flavor) and brown them ---this browning of them adds a lot of flavor to the soup. Add these to the soup after the soup has already been cooking for 1 hour or even after 1 hour and 20 minutes. After adding the onions cook for 15 minutes.
4. Add the one cup wine, macaroni , tarragon , salt and pepper. Add the string beans if you are using canned ones. Cook 15 minutes
5.Blend 1 to 2 cans of cannelloni beans and add to the soup---this makes the soup nice and thick---So depending on how thick you want it -use one or two. I used 1 can and added some potato flakes. Cover and cook for anther 10 or or 15 minutes or until the veggies and beans and pasta are all done. Add more wine if desired---I liked more like 2 cups.
5. Serve with a sprinkling of cheese substitute if desired. You can use ground cashews, almond meal, or nutritional yeast if desired.