[recipe*] Ribollita ~ Vegan Planet

[Guest guest]

Here is a great recipe that I tried out of the

Vegan Planet cookbook. It is a just right soup

that is simple to make but full of flavor.

Omnivores won't miss the meat and vegans will

be blissed out, too.

 

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

2 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 ~