Vegan Chubosaurus

what this fat vegan eats

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ribollita – soup week #3

My kid is awesome. I took him three different recipes – one for “cheesy” cauliflower soup, one for potato soup, and one for Vegan Planet‘s ribollita – and asked him to choose one for tonight’s dinner. I was sure he’d pick the potato soup, as his favorite – even more favorite than tortilla – soup before I became vegan was this cholesterol-laden (heavy cream! several cups of sharp Cheddar!)┬áconcoction called Cheesiest Potato Soup. He surprised me, though, and picked the loaded-with-cabbage ribollita. Awesome.

RIBOLLITA (4-6 servings)

  • 1 small head green cabbage, quartered and cored
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (I totally left this out – onions are the bane of my existence, etc. etc.)
  • 1 stalk celery, diced (I rarely have celery in the house, but when I do, it just seems wrong to make a soup without it)
  • 1 medium carrot, halved lengthwise and cut into 1/4-inch-thick half-moons
  • 2 garlic cloves, minced (yeah, I used, um, eight)
  • 2 small white potatoes, peeled and diced (first: I never peel my my potatoes; second: I used 5 or 6 wee Klamath Pearls)
  • 1/3 cup tomato paste blended with 1 cup warm water
  • 5 cups vegetable stock
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 1 1/2 cups cooked or one 15-ounce can borlotti or cannellini beans, drained and rinsed (I used cannellini)
  • 4 to 6 slices Italian bread, toasted (I used a whole wheat sourdough from a local bakery [Essential Baking’s Pain du George, for you locals])
  1. Cut the cabbage into 1/2-inch-wide strips and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion celery, carrot, and garlic (I always add some salt at this point, to help the base vegetables sweat a little). Cover and cook until softened, about 5 minutes. Add the cabbage, potatoes, diluted tomato paste, stock, bay leaves, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer until the vegetables are soft, about 45 minutes. Add the beans and cook for 20 minutes. Remove the bay leaves, then taste and adjust the seasonings.
  3. To serve, place a slice of toasted bread in the bottom of each bowl and ladle the soup over the bread. Serve hot.

This was quite tasty and very filling, and an excellent choice for a windy, cold, and blustery night like tonight.