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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:

  1. In a bowl whip up the flax seed egg replacer.
  2. 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:

  1. Cooking herbs would include a dry blend equaling 2 Tablespoons of your favorite Italian herbs, such as basil, thyme, oregano, sage, rosemary, etc.
  2. Add your fresh tender herbs right before serving.
  3. You can also throw in a few marigold flower petals.

VEGAN PARMESAN CHEESE:

  1. Pulse lightly in a food processor nutritional yeast flakes, almonds or walnuts, and sea salt.
  2. Enjoy!

Please view our YouTube Cooking Class  below for detailed instructions.

All recipes provided by: AlmostVeganCookingSchool.com