Soup Club

Another yummy Monday with Soup Club! And both were very delicious (perfect for a cold winter day) and vegan friendly- wahoo!

Rosemary White Bean Soup
Barefoot Contessa- prepared by NS

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken or veggie stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10-15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

Garbanzo Tomato Pasta Soup
allrecipes.com submitted by Joy prepared by DG

9 (14.5 ounce) cans veggie broth
2 1/4 cups small seashell pasta
3 tablespoons olive oil
3 onions, chopped
6 cloves garlic, minced
3 (15 ounce) cans garbanzo beans, drained and rinsed
3 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
salt and pepper to taste

Bring veggie broth to a boil in a large pot. Add pasta and cook for 8-10 minutes or until al dente.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasto and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

Soup Club

We had two delicious soups last Monday- Split Pea Soup from Vegetarian Cooking for Everyone by Deborah Madison and Italian Wedding Soup by Rachel Ray made by MA.

Split Pea Soup
made my CC

1 1/2 cups split green peas, sorted and rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1/4 cup chopped parsley
1 teaspoon fresh or dried chopped rosemary
1 teaspoon paprika
salt and freshly milled pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts Basic Veggie Stock, or water (I used 1/2 store bought stock and 1/2 water)
Mushroom soy sauce- didn't use this
Chopped parsley, marjoram, or rosemary
1/2 cup small croutons browned in olive oil

Cover the peas with water and set aside.

Heat the oil in a soup pot over medium heat. Add the onion and carrots and saute until the onion takes on some color, about 10 minutes. Add the garlic, parsley, herbs, paprika, and plenty of pepper and cook for another few minutes. Drain the peas and add them to the pot along with the aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first to keep the peas from settling to the bottom. Once the soup comes to a boil, lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick. Remove the aromatics.

Season to taste with soy sauce and/or extra salt as needed. Serve with the chopped parsley and croutons in each bowl.

Can also add 1 bunch of spinach cut into 1/2" ribbons. Stir into the finished soup and cook until wilted.

Soup Club!

Yeah for Mondays Soup Club! :) I was very curious about the Garlic Soup that one member made- always wanted to try that one. YUM! The recipe for the this soup was given without credit- I'll search because that seems like a good source to know!

Garlic Soup

2 Tbsp olive oil
Pinch red pepper flakes
1 ½ cup sliced onion
1/3 cup peeled garlic cloves (about 12-14)
3 bay leaves
2 ½ tsp salt (or less to taste)
7 turns freshly ground black pepper
2 quarts veggie broth
1 Tbsp minced garlic
1 tsp freshly chopped basil leaves
1 tsp freshly chopped thyme leaves
2 cups croutons
½ cup cream- I made a cashew cream
pinch salt

Heat 2 tbls of the oil in a soup pot over high heat. Add the red pepper flakes, onions, bay leaves, salt, and pepper. Stir well and sauté until the onions are caramelized, about 7 minutes. Add garlic cloves and sauté 2 minutes.

Stir in the stock, minced garlic, basil, and thyme and bring to a boil. Reduce the heat and simmer for about 40 minutes Increase the heat to high and whisk in the croutons and the cream and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Puree the soup with an immersion blender.

Serve the hot with additional croutons

1 ¼ cups per serving

Ok I went back and made this vegan- used veggie bo