2/3 cup olive oil or coat entire bottom of pot
¼ cup chopped parsley
2 large or 4 small onions (any kind)
3 garlic cloves minced
2 cans of beans (Choose any two: red kidney beans, cannellini beans (white kidney beans), or chick peas)
8 cups of water
½ lb of small shells or elbow macaroni
1 tbs salt
Grated vegan parmesan cheese (GoVeggie Brand)
Salt/Pepper to taste
In large pot, coat bottom with olive oil and turn heat to low. Add in minced garlic cloves and stir. Chop onions into half rings, no need to chop small and add them to pot as well as chopped parsley. Stir all of this together on med-high heat.
While cooking onions, fill another pot with 8 cups of water and 1 table spoon of salt, and begin to boil for the macaroni. Continue to cook onions until translucent, when they start to become soft add in both cans of beans. Stir all together and simmer on low-medium heat.
Once other pot of water boils, add in the macaroni. Cook aldente. When macaroni is done, DO NOT DRAIN WATER. (This is the secret step!) Instead of emptying water down the drain, drain the water from the macaroni directly into the pot with the onions and beans, this salted starchy water is what gives the soup the final flavor and texture.
Keep macaroni separate, if you add it to the rest of the soup it will continue to cook and become mushy.
Stir everything together and continue to simmer another 2-3 minutes and taste to see if it needs any salt or pepper, and add as needed.
To serve add pasta to your own bowl and ladle in the soup. Top with grated vegan parmesan cheese. Best part of this recipe is that it’s even better the next day. Enjoy!
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