Course: Dinner
Cuisine: Italian-Inspired
Keyword: Dairy-Free, Easy, Egg-Free, Recipe, Vegan
To serve: I boiled 225g (8oz) dried pasta and mixed it into the soup with 300g (one 14-oz can) cooked beans and 3 tbsp vegan mayo. For a more traditional taste, serve with toasted bread or vegan grilled cheese!
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