Vegetable and bean soup

February 8, 2016 at 12:23 pm 1 comment

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Happy Meatless Monday! Here is a very simple soup recipe – basically a half-finished minestrone soup. It was so (unexpectedly) popular with everyone here that I think I will be making it again and again.

If I had a TV show, it would be called “Cooking with Casey,” and it would feature recipes that can be completed with one hand while holding a baby/toddler. We have a budding chef on our hands, I’m sure, because he absolutely needs to be “up!” to see all chopping, stirring and especially mixing with the KitchenAid.

I intended to add pasta, lentils and various seasonings to this soup, but I learned that hungry babies are not interested in culinary musings when the basics are already ready. Our stove top taste test at what I thought was the halfway point resulted in a lot of vigorous “more!” signs, so we sat down to eat, and rightly so. This soup was substantial enough for dinner, but not too heavy – the broth is really nice and light.

If you save parmesan cheese rinds in the freezer to flavour soups and sauces like I do, this is a perfect place to use them. Or omit them and you will have a completely plant-based meal. The soup is delicious either way.

Vegetable and bean soup
Serves 4-6

1 tablespoon vegetable oil
1 large onion, finely chopped
4 medium carrots, chopped
2 stalks celery, chopped
3-4 large bay leaves
1 large (28 oz) can chopped tomatoes
4 cups of water
Rind from parmesan, asiago or other hard cheese (optional)
2 cups cooked mixed beans (I used a combination of chickpeas, kidney beans and white beans)
1 cup finely minced kale
Salt and pepper to taste

Saute onion in oil on medium heat until translucent; about 10 minutes. Add carrots, celery, bay leaves, tomatoes, water and cheese rind (if using). Cook until carrots soften; about 20-30 minutes. Stir in the beans and kale, season with salt and pepper, cook for a few minutes until heated through and tasting great, and then eat.

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Entry filed under: Cooking, Gluten Free, Local food, Recipes, Vegan. Tags: , , , , , , .

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1 Comment Add your own

  • 1. Gayle  |  February 8, 2016 at 1:44 pm

    Love these meatless recipes, Erica. Keep ’em coming!

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