Ribollita

From “You Have It Made: Delicious” by Ellie Krieger

Makes 6 servings

2 15oz cans chickpeas, drained and rinsed

4 C Vegetable broth

¼ c Olive Oil

1 medium onion diced medium 1C

1 medium carrot scrubbed well and cut into med dice ½ c

3 cloves garlic, minced

1 rib celery diced medium ½ c

1 medium zucchini cut into medium dice 1 cup

1 28oz can of tomatoes in juice

1t salt

¼ t ground black pepper

Pinch to ¼ t crushed red pepper flakes

Leaves from one bunch of kale, any variety

1 cup cubed day old bread

1/3 cup freshly grated parmesan

Take the beans from one can of chickpeas and ½ cup of broth and blend to a puree

Heat oil in large pot over medium heat and add onion when the oil shimmers

Add carrot and celery and cook for 8 minutes, stirring occasionally till vegetables are softened not browned, stir in garlic and zucchini and cook one minute

Add the tomatoes and their juice and the bean broth puree and the rest of the broth,  Salt and pepper to taste and add the red pepper flakes if desired

Increase heat to medium high and when boil starts, reduce to low and cook 30 minutes

Cut kale leaves into ribbons ad add to pot, increase heat again to medium and bring to a boil   reduce to low and cook 15 minutes

Add bread cubes and cook for 15 minutes more till dissolved.  

Serve hot and add parmesan at table

Ribollita

From “You Have It Made: Delicious” by Ellie Krieger

Makes 6 servings

2 15oz cans chickpeas, drained and rinsed

4 C Vegetable broth

¼ c Olive Oil

1 medium onion diced medium 1C

1 medium carrot scrubbed well and cut into med dice ½ c

3 cloves garlic, minced

1 rib celery diced medium ½ c

1 medium zucchini cut into medium dice 1 cup

1 28oz can of tomatoes in juice

1t salt

¼ t ground black pepper

Pinch to ¼ t crushed red pepper flakes

Leaves from one bunch of kale, any variety

1 cup cubed day old bread

1/3 cup freshly grated parmesan

Take the beans from one can of chickpeas and ½ cup of broth and blend to a puree

Heat oil in large pot over medium heat and add onion when the oil shimmers

Add carrot and celery and cook for 8 minutes, stirring occasionally till vegetables are softened not browned, stir in garlic and zucchini and cook one minute

Add the tomatoes and their juice and the bean broth puree and the rest of the broth,  Salt and pepper to taste and add the red pepper flakes if desired

Increase heat to medium high and when boil starts, reduce to low and cook 30 minutes

Cut kale leaves into ribbons ad add to pot, increase heat again to medium and bring to a boil   reduce to low and cook 15 minutes

Add bread cubes and cook for 15 minutes more till dissolved.  

Serve hot and add parmesan at table

Cream of Celery Soup

INGREDIENTS

• 1 chopped head of celery
• 1 chopped large waxy potato
• 1 chopped medium onion
• 1 stick unsalted butter or vegan butter (1 stick = 1/4 cup)
• Salt to taste
• 3 cups low sodium chicken broth or vegetable broth
• 1/4 cup fresh dill
• 1/2 cup heavy cream or Silken Tofu
• Celery leaves
• Olive oil
• Flaky sea salt

1. Combine  chopped head of celery, chopped large waxy potato, chopped medium onion, and  stick unsalted butter in a medium saucepan over medium heat; season with salt.
2. Cook, stirring, until onion is tender, 8–10 minutes.
3. Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

    

1 large onion, chopped finely

¼ c Olive Oil

2 lb  Asparagus  

5 c Vegetable broth

1 carrot, chopped finely

3-4 ribs celery finely chopped

3 cloves garlic, minced

¼ t Salt

1/8 t Black Pepper

1/2 c Rice Milk

1t lemon juice

sprinkle of parmesan

Snap woody ends off of asparagus, reserve tips of 12-15 spears.   Cut remaining asparagus into 1/2 inch pieces

In large saucepan, heat olive oil, add onion, celery and garlic and carrot and sauté for 5 minutes.  Add asparagus, salt and black pepper.  Cook 5 minutes .  Remove spears to a separate plate.  Add broth.  Simmer and cook 20 minutes.  Add asparagus backPuree with stick blender and add rice milk and lemon juice.  Warm through, but do not simmer.   Top with tips and add parmesan as desire

Rich Black Bean Soup

From Laura Theodore, The Jazzy Vegetarian

1 large onion, chopped finely

1 t Chile powder

¼ t Ground Turmeric

¼ t Ground Cumin       

1 c plus 3 T Vegetable broth

1 ½ c peeled and diced sweet potatoes

2 c diced tomatoes

1t Tamari sauce

1 can (15 oz.) back beans drained, rinsed and slightly mashed

¼ t dried cilantro

¼ t cayenne pepper

Put onion, chili powder, turmeric, cumin and 3T of vegetable broth in a large soup pot. Cook over medium heat for 2 minutes.  Add the sweet potatoes, cover and cook stirring occasionally, for 7 minutes, adding more broth, 2 tablespoons at a time, as needed to prevent sticking

Meanwhile, put tomatoes and tamari in a medium size bowl and lightly mash.   Add this mixture to the pot and cover.  Cook for 5 minutes.  Stir in black beans, 1 cup of broth, cilantro and cayenne.  Cover and cook for 12-15 minutes or till the potatoes are soft.  Add more broth as needed. 

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, smashed and peeled
• Coarse salt and ground pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups Tomatoes
• 1 package Silken tofu ( to replace 1 Cup of Heavy Cream)
• 1/2 teaspoon sugar
• 1 tablespoon unsalted butter
• Fresh cilantro leaves, for serving
• Red-pepper flakes, for serving

1. In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.

2T Olive Oil

½ yellow onion chopped finely

1 cup celery chopped

1 cup carrots chopped

1 cup shredded cauliflower

½ cup quinoa

1 bell pepper, chopped fine (red or yellow)

3-4 c vegetable broth (to your desired consistency)

1T Worcestershire sauce

1T Cumin

Juice and zest of one lemon

Salt and pepper to taste

Sauté onions in Olive oil in large pan for 2 minutes, add cauliflower broth, carrots, celery and spices.  Simmer for 15 min till vegetables are tender.   Add bell pepper and simmer 5 minutes more.  Add lemon juice and zest.  Salt and pepper to taste and serve

TOMATO AND CHICKPEA SOUP -

HASA AL-TAMATAT MAA HUMMUS
(Serves from 8 to 10)

1 Tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, crushed
4 Tablespoons finely chopped coriander leaves
2 cups cooked chickpeas
2 cups tomato juice
6 cups water
1/4 cup white rice, rinsed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon allspice
1/8 teaspoon cayenne

Heat oil in saucepan; then sauté onions and garlic over medium heat for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.

Parker's Split Pea Soup
Recipe courtesy of Ina Garten “The Barefoot Contessa”



1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups stock or water

Directions

In a 4-quart stockpot on medium heat, sauté the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.


 

from Laura Theodore, "The Jazzy Vegetarian"

6 C Broccoli florets

1 clove garlic, chopped

2 C cold nondairy milk, plus more if needed (Almond, Soy, Coconut or Hazelnut work well)

1t Tamari (Soy Sauce can be used if not making this recipe gluten free)

1t All-purpose seasoning

¼ t sea salt

Pinch of cayenne pepper

Fresh ground black pepper to taste

Steam broccoli till crisp-tender, about 7 minutes

Put the steamed broccoli, garlic, nondairy milk, tamari, all-purpose seasoning and cayenne in a blender and process on low until it is smooth.  Be sure to leave space at the top of blender for steam to escape from broccoli.  If soup is too thick, add more milk 2 tablespoons at a time to achieve desired consistency, pulsing or blending briefly after each addition

Put the soup in a medium soup pot and cook over medium low heat until heated through, stirring often.  Season with pepper and adjust thickness as needed with more nondairy mil.

From Laura Theodore, “The Jazzy Vegetarian

Serves 10-12

8 C Vegetable Broth

5-6 White potatoes, peeled and cubed

1 small butternut squash, peeled, seeded and cubed

6 carrots, peeled and sliced

4 stalks of celery with tops, sliced

1t Tamari

1t all-purpose seasoning

¼ t garlic powder

1 heaping teaspoon brown sugar

2-3 c water

Fresh ground pepper

1 can (15 oz.) white beans drained and rinsed

Put all ingredients except beans into pot.  Add more water as needed to cover the vegetables by ¼ inch.  Cover and cook over medium-low heat for 50 minutes to 1 hour

Add white beans and cook 15 minutes more.  Serve piping hot with warm bread

from the Sheepherder's Inn Sacramento CA

I never found a good minestrone till this one and hope you enjoy it.  Best served with a hearty bread and a nice full bodied Merlot or a Red Zinfandel

3 T Olive Oil

3  cloves of garlic, chopped

2 onions, chopped

2 c chopped celery

5 carrots, sliced

2 c broth

2 c water

4 c tomato sauce

1/2 c red wine (optional)

1 c canned kidney beans, drained

1 can green beans

2 c baby spinach, rinsed

3 zucchinis, quartered and sliced

1 T fresh oregano, chopped

2T fresh basil, chopped

1/2 cup pasta (shell, elbow) 

salt and pepper to taste

Grated Parmesan for topping

1T Olive Oil

In a large stock pot, over med-low heat, heat olive oil and sauté garlic for 2-3 minutes.  Add onion and sauté for 4-5 minutes more.  Add celery and carrots and sauté for 1-2 minutes more.

Add broth, water and tomato sauce, bring to a boil, stirring frequently.  Add wine (if used) at this point.  Reduce heat to low and add kidney and green beans, spinach, zucchini, oregano, basil, salt and pepper.  Simmer for 30-40 minutes.

Fill a medium saucepan with water and bring to a boil.  Cook pasta till tender and drain and set aside.

Put 2 T of pasta in bowl and ladle soup on top.   add Parmesan and drizzle with olive oil

A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor.  

Ingredients

• 1/2 oz. dried porcini mushrooms
• 1 c boiling water
• 1 T extra-virgin olive oil plus 2 teaspoons, divided
• 12 oz. mixed mushrooms (shiitake, oyster, cremini), thinly sliced
• 1/4 t freshly ground pepper, plus more to taste
• 1/4 cdry sherry or dry vermouth
• 1 large onion, finely chopped
• 2 stalks celery, chopped

•  
  • 1 large carrot, halved lengthwise and thinly sliced
  • 1/2 small red bell pepper, chopped
  • 4 c mushroom broth or low-sodium chicken broth
  • 3/4 c canned no-salt-added crushed tomatoes or tomato puree
  • 1/2 c quinoa
  • 1 T dried marjoram or oregano
  • 1 bay leaf
  • 2 t reduced-sodium soy sauce

Directions

• Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute.
• Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.
• Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.

Takes about an hour to prepare, and makes four large bowls.

12 oz fresh mushrooms, sliced

2 cups onion, chopped

4 T butter (Smart Balance is vegan option_)

3 T flour

1 cup milk ( I use soy milk but Almond or Coconut or Hemp would work)

1-2 t dill weed

1 T Hungarian paprika (do not substitute)

1 T tamari or soy sauce

2 t fresh lemon juice

1/4 c fresh parsley, chopped

1 t salt

1/2 cup tofutti vegan sour cream

2 cups stock or water

Sauté onions in 2 T of the butter and salt lightly. After a few minutes, add mushrooms, 1 t of dill, 1/2 cup of stock or water, and the tamari and paprika. Cover and simmer 15 minutes

Melt remaining butter in large saucepan. Whisk flour and cook, while whisking, for a few minutes. Add milk. Cook over low heat, stirring frequently, about 10 minutes until thick. Stir in mushroom mixture and add remaining stock or water. Cover and simmer 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream, and, if desired, the remaining dill. Serve garnished with parsley.

2 cups cooked rice

1/2 cup lentils

1/2 cup onions

3 cups vegetable broth

4 T olive oil

3 ribs celery, diced

1 carrot, diced

1 t tumeric        

1 T cumin

Juice of 1/2 lemon

Salt and pepper to taste

In large pan, sauté onions in olive oil. Add lentils, broth, carrots, celery, and spices. Simmer for 20 minutes until lentils and carrots are tender. Add lemon juice and serve over rice. 

4 T butter (divided)

3 medium beets, peeled and diced ½ inch

2 T sugar

3 T tomato paste

Juice of one lemon

1 small onion, diced

1-1/2 cup sauerkraut, drained

3-1/2 cup low-sodium vegetable broth

Salt and fresh-ground pepper

1 T sour cream plus more for garnish

Chopped fresh parsley for garnish

In a large, heavy skillet, melt 2 T butter over medium-high heat. Add beets, sugar, and tomato paste.

Sauté for one minute, add lemon juice, and sauté for 4-5 more minutes. Lower heat to medium, cover and let beets simmer in juices until tender. Remove from heat and set aside.

In a medium-large stock pot, melt remaining butter over low heat. Stir in onions and cook until translucent. Add sauerkraut and broth and bring to a simmer. Continue cooking until kraut is tender. Stir in beet mixture and taste. Continue cooking if beets are not quite cooked through. Taste and season with salt and pepper.

Remove from heat and stir in 1 T sour cream. Ladle into soup bowls and garnish with a dollop of sour cream and fresh parsley.

Makes two large pyrex dishes.

1/2 head of cabbage, chopped

3 carrots, sliced

3-4 stalks of celery, sliced

1-1/2 medium yellow onions

4-5 cloves garlic, minced

olive oil

crushed red pepper to taste

3-4 cans vegetable broth

1 can red kidney beans

1 can great northern beans

1 can garbanzo beans

1 can Italian green beans

1 large can diced tomatoes

1 large can tomato sauce

Salt and pepper to taste

Chop the cabbage, clean and slice the carrots and celery, chop the onion, and clean and mince the garlic. Open and drain cans of beans.

In a large pot, cover the bottom with olive oil. Warm on medium heat for 3-5 minutes and then add onion and garlic. Sauté for 2-3 minutes. Add crushed red pepper. Cook one minute. Add vegetable broth, cabbage, and carrots.  Simmer until the mixture bubbles. Taste and salt as needed.

Add the celery and all beans except the green beans. Add tomatoes and return to a bubble. Taste and salt as needed. Add the green beans and tomato sauce.

One more bubble and the soup is done.

2 T butter

4-5 medium russet potatoes (1 pound), peeled and roughly chopped

5 large leeks, cleaned well and thinly sliced

6 cups vegetable stock

Salt and pepper to taste

1 t onion salt

2 T tamari or soy sauce

1-2 T fresh lemon juice

1 cup silken tofu creamed to replace heavy cream and crème fraiche

1/3 cup minced parsley or chives

Over medium heat, melt butter in large stockpot and add leeks and potato. Cook, stirring occasionally, 8-12 minutes or until the vegetables have begun to soften and brown slightly.

Add vegetable stock and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender. 

Using an immersion blender or food processor, blend until smooth.

Add the silken tofu and season to taste with salt, onion, tamari, and lemon juice.

Ladle into bowls and garnish with a dollop of sour cream and healthy sprinkling of minced parsley or chives.