Ingredients
- MAIN SOUP:
- 1 cup diced onion
- 1 leek, white part, sliced
- 1 or 2 carrots chopped
- 2 Tablespoons water for sauté
- 1 cup green beans
- 1 cup peeled and chopped potato
- 1 can 15 oz. diced tomato, fire roasted, or fresh tomatoes
- 1 box vegetable broth
- 4 cups water
- 1/2 cup broken spaghetti or favorite pasta
- Lacinato Kale, one small bunch, cleaned, veins removed and chopped
- 1 can Kidney Beans rinsed or home cooked measuring 1 1/2 cups
- 1 vegan sausage link ~ optional, we used Italian Field Roast
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper (approximately 24 turns)
- CREAMY BROTH:
- 2 vegan egg replacers (2 Tablespoon flaxseed meal, 1/3 cup water, 1 Tablespoon miso)
- 2 teaspoons crushed basil
- 1 teaspoon crushed thyme
- 1/2 teaspoon ground sage
- 2 Tablespoons red pepper paste or tomato paste
- 2 Tablespoons vegan parmesan cheese*
- CLEAR BROTH:
- Add 2 Tablespoon blend of dried herbs such as basil, thyme or oregano
- A variety of fresh herbs such as basil, thyme, marjoram, oregano, or sage
- VEGAN PARMESAN CHEESE:
- 1 cup walnuts or almonds
- 1/2 cup nutritional yeast
- 1 teaspoon sea salt
(Two versions as seen on YouTube)
Preparation:
CREAMY BROTH:
- In a bowl whip up the flax seed egg replacer.
- Add remaining “pistou” ingredients and form into a paste, gradually add a small amount of warmed soup, mix well and spoon your “pistou” into main soup pot.
CLEAR BROTH:
- Cooking herbs would include a dry blend equaling 2 Tablespoons of your favorite Italian herbs, such as basil, thyme, oregano, sage, rosemary, etc.
- Add your fresh tender herbs right before serving.
- You can also throw in a few marigold flower petals.
VEGAN PARMESAN CHEESE:
- Pulse lightly in a food processor nutritional yeast flakes, almonds or walnuts, and sea salt.
- Enjoy!
Please view our YouTube Cooking Class below for detailed instructions.
