Egofelix Magazine Presents:

Black Bean Pasta & Soup

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  • 6 cucumbers
  • ½ head cauliflower, steamed & chilled (½ cup pulp)
  • ¼ cup diced yellow onions
  • 3 Tbsp extra virgin olive oil
  • ¼ cup unsweetened soy milk
  • 1½ cups chopped tomatoes
  • ¾ cups cooked black beans
  • ½ cup escarole or kale
  • ¼ cup chopped celery
  • ¼ cup sliced carrots
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh basil
  • ½ tsp seasalt
  • ½ tsp white pepper
  • 1 clove garlic, crushed
  • 1 cup uncooked whole-grain pasta
  1. Separately juice cucumbers and cauliflower
  2. In a large saucepan, sauté onion in oil for 2 to 3 minutes
  3. Add 1½ cups cucumber juice, cauliflower pulp and soy milk. Bring to a boil over high heat, then reduce the heat to medium. Add remaining ingredients except for pasta, and simmer uncovered for 15 minutes.
  4. Boil pasta, drain and add to mixture. Serve hot or cold.

Yield: 3-4 servings


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