brahmacharya
08-03-05, 03:06 PM
By: Inspired by Juice For Life, Toronto, Ontario
Category: Soups
This recipe is suitable for a: vegan diet.
Ingredients:
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1 28-ounce can plum tomatoes, pref. organic fire-roasted if available
1 1/2 cups dried white beans, soaked and sorted
veggie stock...either your own homemade, a tetra-pack, or a boullion cube, AT LEAST 6 cups
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
2 shallots, coarsely chopped
4 cloves garlic, sliced thinly
2 more cloves garlic, finely minced and set aside.
1 tsp. each dried: thyme, basil, tarragon
1 bunch fresh basil
lemon juice
olive oil, sea salt, freshly ground black pepper
Instructions:
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In a soup pot [NOT a stock pot] heat 1/4 cup olive oil on medium high. Add all chopped veggies and sliced garlic simultaneously with a couple shakes of salt and pepper, and stir until onions are translucent. Add drained, soaked beans and dried herbs. Stir until covered. OPTIONAL: Deglaze pan with a little white wine if you have it on hand. Add stock. Your soup pot should be close to full. Bring to boiling, then cover and reduce heat to simmer until beans are tender, approx. 1 hour. When the beans are easy to bite, add canned tomatoes with juices, bring back to boiling, and simmer for another 20 minutes. Remove from heat and let cool [don't try to puree hot things! be safe!] In a blender, powerful food processor, or using a handblender, puree the whole mixture until the larger pieces of tomatoes and the beans are broken up. Add fresh basil leaves and continue pureeing until basil leaves are a consistent size. [I like this soup a bit rough in texture...stop pureeing when it looks like you want to eat it! ;) ]
Put back on low heat, add fresh minced garlic and a splash of lemon juice. Taste and add salt/pepper if necessary. Simmer for about 10 minutes or until flavours combine. Serve w/crusty garlic bread and a balsamic dressed arugula salad.
Additional comments:
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This recipe makes quite a lot of soup, so if you can get the half-cans of tomatoes you can make a half-batch if you know you're not going to use the whole thing. OPTIONAL: Swirl some homemade pesto in the bowl for colour and more basilly goodness. The next day the whole soup is softer and richer so it's ideal for work or school lunches. After it has cooled, put in individual Tupperwares and just grab one and a bagel in the morning.
Category: Soups
This recipe is suitable for a: vegan diet.
Ingredients:
-----------------------------------------------------
1 28-ounce can plum tomatoes, pref. organic fire-roasted if available
1 1/2 cups dried white beans, soaked and sorted
veggie stock...either your own homemade, a tetra-pack, or a boullion cube, AT LEAST 6 cups
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
2 shallots, coarsely chopped
4 cloves garlic, sliced thinly
2 more cloves garlic, finely minced and set aside.
1 tsp. each dried: thyme, basil, tarragon
1 bunch fresh basil
lemon juice
olive oil, sea salt, freshly ground black pepper
Instructions:
-----------------------------------------------------
In a soup pot [NOT a stock pot] heat 1/4 cup olive oil on medium high. Add all chopped veggies and sliced garlic simultaneously with a couple shakes of salt and pepper, and stir until onions are translucent. Add drained, soaked beans and dried herbs. Stir until covered. OPTIONAL: Deglaze pan with a little white wine if you have it on hand. Add stock. Your soup pot should be close to full. Bring to boiling, then cover and reduce heat to simmer until beans are tender, approx. 1 hour. When the beans are easy to bite, add canned tomatoes with juices, bring back to boiling, and simmer for another 20 minutes. Remove from heat and let cool [don't try to puree hot things! be safe!] In a blender, powerful food processor, or using a handblender, puree the whole mixture until the larger pieces of tomatoes and the beans are broken up. Add fresh basil leaves and continue pureeing until basil leaves are a consistent size. [I like this soup a bit rough in texture...stop pureeing when it looks like you want to eat it! ;) ]
Put back on low heat, add fresh minced garlic and a splash of lemon juice. Taste and add salt/pepper if necessary. Simmer for about 10 minutes or until flavours combine. Serve w/crusty garlic bread and a balsamic dressed arugula salad.
Additional comments:
-----------------------------------------------------
This recipe makes quite a lot of soup, so if you can get the half-cans of tomatoes you can make a half-batch if you know you're not going to use the whole thing. OPTIONAL: Swirl some homemade pesto in the bowl for colour and more basilly goodness. The next day the whole soup is softer and richer so it's ideal for work or school lunches. After it has cooled, put in individual Tupperwares and just grab one and a bagel in the morning.