Tuesday, December 10, 2013

Vegan Ribollita Soup

  • Vegan Ribollita Soup

    During these long winter months it's very cold and after a tiring day working all day you want something comforting to help keep you cozy and warm at night. Soup is a natural winner! With it's hearty ingredients and rich steamy broth you are all set for a warm up. This recipe shows you how to make a traditional Tuscan soup that has everything but the kitchen sink on it. Traditional made using bread as a thickener, it is a perfect winter meal to feel good about. It's filled with a lot a winter veggies and a flavorful broth. Very low in fat, easy to make, and makes plenty to put in the freezer for quick reheat meals on the go. You can also put this in a crock pot and let it cook away while out and about getting that last minute holiday shopping caught up. Serve it along side your favorite crusty bread and remember to go back for seconds, your body will thank you for the warm up. 

    Vegan Ribollita Soup

  • Ingredients 
  • 2 13-15oz cans organic cannellini or garbanzo beans
  • 1 Tablespoon salt, or to taste (depending on stock)
  • 1 to 2 Tablespoons oil (use your favorite)
  • 1 medium yellow onion, chopped
  • 1 1/2 cups chopped carrots (2-3 carrots)
  • 1 cup chopped celery (2-3stalks)
  • 1 1/2 Tablespoons minced garlic (1-2 cloves) 
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can diced tomatoes
  • 2 cups crushed tomatoes 
  • 1 medium head of fennel, cleaned & chopped
  • 4 cups coarsely chopped kale
  • 1 teaspoon dried basil 
  • 1/3 cup freshly chopped parsley 
  • 6 cups vegan chicken or vegetable stock
  • 2 cups bread cubes, crusts removed (choose your favorite)
  • 1 Tablespoon nutritional yeast

Directions

First things first, prep all your veggies (except kale & tomatoes) and parsley as directed and set aside until ready to use. 
Once the veggies are ready to use, heat the oil in a large stockpot or pot. Cool the veggies over medium-low heat for 7 to 10 minutes, until the onions are translucent. 
When the veggies have cookies down, add in 1 tablespoon of salt (or to taste), nutritional yeast, black pepper, and red pepper flakes. As well as the tomatoes, kale, broth, and basil.  


Lastly before letting the soup simmer. Drain the beans and rinse before using. In the bowl of a food processor fitted with a steel blade, puree 1 can of th beans with a little of the soup broth to help it purée. 

When the beans are completely puréed, add them to the stockpot, along with the remaining can of beans and pieces of bread. Stir to incorporate into the soup. 
Reduce the heat and simmer over low heat for 20 to 30 minutes or until all the veggies are tender. Taste for seasoning and serve hot in large bowl along side your favorite crusty bread. Store leftovers in sealed containers, great for freezing and reheating on those busy days. Enjoy!
*Bread in this recipe is traditional, it's used to help thicken the soup. It is optional if you don't want to add it. It also can be made gluten-free as well when you use gluten-free bread. 


-Amy