Meat Free Maggie
Cutting Out Meat and Other Food Adventures, News and Stories
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Italian White Bean Soup:
Great Northern Beans soaked over night
Kale cut into strips
2 onions diced
2-4 garlic cloves diced
2 carrots diced
Parsley, thyme and bay leaves tied together
2 liters of vegetable broth
Parmesan cheese rind, additional cheese for later
Salt and pepper to taste
Brown onions and carrots in pan with oil, add greens and stir until it starts to wilt a little, then add garlic, beans, vegetable broth, cheese rind, and seasonings. I think you chop some of the thyme and parsley as well - this was one spot where I followed the original recipe though for some reason. Everything sits on the stove until it starts to boil and then is put in a 300 degree oven. This made me nervous - soup in the oven seems unnecessary. Soup bakes for an hour, then pull it out, stir, and remove the bay leaf/thyme and parsley bundle, and put it back in the oven for another 30 minutes.
This would be fine alone, but I put it over farro, cooked with additional vegetable broth. I would also put it over egg noodles.
I may have been skeptical but it was great!
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Veggie tacos in the making: zucchini, squash, white onion, corn, tomatoes, garlic, oregano, cumin and some beer.
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Veggie tacos in the making: zucchini, squash, white onion, corn, tomatoes, garlic, oregano, cumin and some beer.
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Tonight’s dinner: spinach salad with tomatoes and fennel; roasted cauliflower over couscous; roasted baby yellow squash.
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Pasta with artichoke hearts and fixed tomatoes from The Vegan Table cookbook.
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Spring Vegetable Risotto from The Vegan Table cookbook. This was great, though I should have used a bigger pot.
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Dinner the other night: tofu curry jasmine rice and homemade naan (all made by Peter)
