Tomato, White Bean and Pasta Soup

Instructions

1. 1

   Use egg-free dry macaroni, ready-to-use vegetable broth made without animal ingredients, and a plain frozen carrot, pea, corn and green bean mix. Drain and rinse the commercially canned, fully cooked, ready-to-eat white beans; measure 480 g after draining, approximately two 400 g cans. Mince the garlic. All microwave timings below are based on a 1000-watt microwave.

2. 2

   In a 4-liter microwave-safe bowl, combine the broth, tomatoes with their juice, garlic, olive oil, oregano, salt and pepper. Cover with a vented microwave-safe lid. Microwave at 100% power for 12 minutes, carefully stirring and rotating the bowl a quarter-turn after 6 minutes. If the broth is not bubbling, continue at 100% power in 2-minute intervals until it bubbles.

3. 3

   Stir in the dry macaroni, drained beans and frozen vegetables, keeping the pasta submerged. Replace the vented cover and microwave at 100% power for 8 minutes, stirring thoroughly and rotating the bowl a quarter-turn after 4 minutes.

4. 4

   Microwave with the vented cover at 70% power for 8–12 minutes in 4-minute intervals, stirring from the bottom and rotating the bowl after each interval. Check the pasta after 8 minutes and stop when it is just tender. If necessary, continue at 70% power in 2-minute intervals, stirring between intervals. Check with a food thermometer that the soup reaches at least 165°F/74°C in several places; if needed, microwave at 100% power in 1-minute intervals, stirring and rechecking.

5. 5

   Leave the soup covered to stand for 3 minutes, then carefully uncover away from your face and stir. Divide between four bowls. Allow about 35 minutes for microwave cooking and standing, with additional intervals if needed for your microwave.