- 1 cup farfalle (bow tie) pasta
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 (14.5 ounce) can stewed tomatoes
- 1 (14.5 ounce) can sliced carrots, drained
- 1 (14.5 ounce) can green beans, drained
- 1 (14.5 ounce) can vegetable broth
- 1 (13.5 ounce) can coconut milk
- 7 fluid ounces water
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons Creole seasoning
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.