[recipe] Ribollita ~ vegan

[Guest guest]

Here's another great soup recipe that is filling, healthy and easy

to make. I got this one from the 'Vegan Planet' cookbook, but I know

I changed a few ingredients; knowing me I added more garlic! *lol*

Anyway, that is a good cookbook to own and I recommend it.

 

Ribollita

 

1 small head of green cabbage, quartered and cored

2 Tbs olive oil

1 medium yellow onion, chopped

1 medium carrot, halved lengthwise and cut into

1/4-inch half-moons

3 garlic cloves, minced

2 small white potatoes, peeled and diced

1/3 cup tomato paste blended with 1 cup warm water

5 cups vegetable stock or broth

2 bay leaves

Salt and freshly ground black pepper

1 1/2 cups cooked or one 15-ounce can canellini beans,

rinsed and drained

4 to 6 slices Italian bread, toasted

 

1. Cut the cabbage into 1/2 inch wide strips and set aside.

2. Heat the oil in a large stock pot over medium heat. Add

the onion, carrot and garlic. Cover and cook until softened,

about 5 minutes. Add the cabbage, potatoes, diluted tomato

paste, stock, bay leaves, and the salt and pepper to taste.

Bring to a boil, then reduce the heat to low and simmer until

the vegetables are soft; about 40 minutes. Add the beans

and cook for another 20 minutes. Remove the bay leaves,

then taste and adjust the seasonings.

3. To serve, place a slice of toasted bread in a bowl and ladle

the soup over the bread. Serve hot

Yield: 4 to 6 servings

 

~ PT ~

 

We have just enough religion to make us hate

but not enough to make us love one another.

~ Jonathan Swift, satirist (1667-1745)