Tag Archives: Vegan Soup

A Lemony Transition to Spring Soup

18 Mar

As much as we are craving Spring, it’s just not here yet; there is snow on the ground and it’s cold. Now today was beautiful and sunny, it did get up to 42 degrees, but that’s not exactly Spring. During the winter months we eat a lot of soups and stews which I love but I’m ready for lighter and brighter foods, so I went on the hunt for soup that was just that, and I found it! Thanks to the blog Cup of Jo I found the perfect recipe for a soup that warms the body but is light and bright; a Lemony Soup with White Beans and Kale.

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This soup is delicious, especially since I changed it up a bit to make it mine. I used spinach since I’m not a fan of kale and I used orzo instead of Ditilini pasta (not a big deal but that’s what I had in the house). I also used canned beans instead of dry, the last time I tried to use dried beans I ended up with cement not soup…something I need to work on.

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I think that other than the fact that this soup tastes so good, is that it is souper easy to make; the flavors of the lemon and garlic are just so good together and it comes together in less than hour.

Ingredients

1 can cannellini beans, rinsed and drained

1/2 medium onion, chopped

4 cloves garlic, minced

2 Tbs olive oil

1 small potato, peeled and chopped into small cubes

6 to 8 cups vegetable stock

1 lemon, juiced

1 cup orzo pasta, cooked

2 cups fresh spinach

Salt and pepper

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Directions

In a large dutch oven or pot add olive oil and heat over medium heat, add onions and potato. Stir and cook until onions are translucent then add garlic. Cook for another minute or two until garlic is fragrant. Add 6 cups of the vegetable stock, lemon juice and beans. Add salt and pepper to taste. Heat till boiling then reduce to a simmer and continue to cook for 20 minutes until the potatoes are soft.

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While the soup is simmering cook the pasta. I like to cook the pasta and add it to each bowl as I serve it, otherwise I feel like it gets to mushy and soaks up the liquid. So cook it and put it aside to add as you serve.

Once you feel the potatoes are done, add the spinach. At this point add more stock if you think it needs it, it’s up to you how “brothy” you like it. I did use all 8 cups.

When it’s ready serve with grated parmesan cheese, drizzle of olive oil and some freshly grated black pepper. Mangia!

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Now if you want to, which I may do the next time I make it, is to leave out the potato and add a second can of beans. And of course if you want to keep it vegan, no cheese. One more suggestion for the gluten-free folks, keep the potato and omit the pasta. Once again one of the reasons I love cooking is that you can always make it your own, there are no rules. So keep on cooking and keep on enjoying!

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Tuscan Inspired Vegetable Soup

1 Oct

We recently took a vacation to Italy; we went to Rome, Tuscany and Florence. All of which were beautiful but I have to say that Tuscany is absolutely breath taking! The scenery, the food, the wine and the people were all wonderful.


When we left it was still summer, now it is definitely fall. And soup season has only just begun, so with that in mind after scouring several recipes I came up with my own Tuscan inspired vegetable soup. While in Tuscany we took a cooking class, it was so much fun! There were 2 other couples in the class from New Jersey, what are the odds?! The one thing that I learned in the class that was eye opening is that the chef didn’t use white onions or Spanish onions in anything, only red. He said that they only use red onions because they are sweeter and don’t have the bitterness that the others can have. Huh, who would have guessed. So in this recipe I used red onion, normally I would have used a Spanish onion for sure.

One other thing about this recipe is that I used pink beans, most Italian soups with beans call for cannellini beans but I did’t have any and certainly didn’t feel like going to the grocery store…again.

Ingredients:

3 Tbs olive oil

4 carrots, peeled and sliced

4 celery stalks, sliced

1 red onion, diced

1 zucchini, sliced then cut the slices into halves

3 cloves, garlic, minced

1 tsp dried oregano

1 bay leaf

1 tsp dried basil

3 Tbs tomato paste

1 28 oz. can diced tomatoes

1 15 oz. can cannellini beans, rinsed and drained

6 cups vegetable stock

2 cups spinach

salt and pepper to taste

8 oz. elbow macaroni cooked and drained

Directions:

Heat a large heavy-bottomed stock pot or Dutch oven over medium low heat, add olive oil. When oil is heated add onions, celery and carrots. Slowly cook vegetables, stirring every few minutes until they begin to soften, about 15 minutes. Stir in garlic, basil, oregano and zucchini; cook for 5 minutes more.

Add diced tomatoes, tomato paste, beans, bay leaf and stock to pot. Season with salt and pepper to taste. Bring the soup to a boil, reduce to a simmer and cook for 20 minutes more. In the meantime cook the pasta according to package instructions, drain and set aside.

After the soup has been simmering for 20 minutes add spinach and cook for 3 or 4 minutes more. Remove from heat.

I like to add the pasta as I eat the soup otherwise in my opinion the pasta sops up the liquid and the soup gets gloppy.

Add some pasta to a bowl, pour desired amount soup over pasta and serve with parmesan cheese and crusty Italian bread. And of course a nice glass of red wine doesn’t hurt!

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* Photographed on Patio Fashions Chambray tablecloth with Patio Fashions Chambray napkins*

 

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