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Categories:
carrots celery yellow onion shallot vegetable broth vegetable bouillon parsley bay leaves thyme salt rotini pasta seitan
Viewed: 62 - Published at: 9 years agoIngredients
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1/2 yellow onion, chopped
- 1 leek, chopped
- 1 shallot, diced
- 6 cups vegetable broth
- 3 teaspoons vegetable bouillon (such as Better Than Bouillon(R))
- 1/4 cup parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 (16 ounce) package rotini pasta
- 1 (16 ounce) package chicken-flavored seitan
Method
- Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
- Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
- Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
- Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
