This is the kind of soup I expect when the weather changes. Rich, essential and distinct in the food sphere. It is the simplest bean soup, filled with full herbs filled with pasta. I use as many herbs as I have, and in this case it was dill, royal and minced lemongrass, along with many arbors. By doubling the flavors of the herbs, add a large pistachio log. A classic stew with a green, herb. Super delicious and satisfying.
I notice various variations in the prescription notes below. If you do not want to go to the pistachio, a mustard filling is also delicious. Or, thank you! A few tablespoons of mustard soup, unlike pesto, take the pasta in completely different directions.
Making this vegan soup is simple. The soup is already vegan, you just have to tweak the pasta. First, make sure you use milk nut in the kneading machine and remove the egg (adding an additional 1/4 cup milk nut to the batter). The details are also given in the notes. Pasta are a little dense but still delicious. One important detail to keep – do not exceed the dough.