- can of tomato soup (I use Campbell’s, haven’t tried other ones tablespoon see if it works)
- approx. a cup of uncooked whole wheat shells (depending on how thick you want it)
- Frozen vegan burger
make the soup according to the can’s directions (in terms of water and stuff, don’t heat yet) Add shells, bring to a boil. When at a boil, add frozen burger (all textured soy protein or tofu-based ones should work). Break apart burger when it begins to “melt”, so it becomes small chunks. Keep soup boiling for about 10 to 15 minutes, long enough for the pasta to cook, but not letting the soup stick to the bottom of the pan and burn. Serve alone or w/ vegan parmesan on top.