Tag Archives: Tuscan Vegetable Soup

Savour Wine and Cheese Shares Their Fabulous Tuscan Vegetable Soup!

Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen.  I know what I am making for dinner tonight!

Ribollita. Italian Vegetable Soup

Photo Courtesy Kathleen Erickson, via Sally Cameron, from the blog “A Food Centric Life”

Vegetarian or vegan, only 150 calories per serving.

Ingredients

4 T. olive oil

1 1/4 cup eggplant, peeled and cubed (small Italian or Japanese)

1 can diced fire-roasted tomatoes, undrained (14 1/2-ounce) (I like Muir Glen organic)

2 T. concentrated sun-dried tomato paste (in the tube)

1 cup fresh baby portabella mushrooms, sliced

1 c. onions, finely chopped

1 clove garlic, minced

1 small summer (yellow) squash, coarsely chopped

1 small zucchini squash, coarsely chopped

1/2 tsp Italian seasoning, dried

1 tsp. Himalayan pink salt (or to taste)

1/8 tsp pepper

2 cups vegetable stock (homemade or Emeril’s)

1 cup dry red wine

1 14 oz. can Cannelli beans

2 T. fresh basil chiffonade

8 tbsp Raw Pecorino Toscano Senesi cheese, freshly grated

Cooking Directions

I like to do this in two pans.  In one pan, drizzle 2 T. olive oil, sauté mushrooms and remove.  Add chopped eggplant and drizzle a little more oil if needed.  Sauté until cooked through.  In the other pan, drizzle 2 T. olive oil and sauté onions, garlic, summer squash, and zucchini until partially cooked.  Add the cup of wine and cooked eggplant.  Simmer until most of the wine is evaporated.  Add vegetable stock, diced tomatoes with liquid, all the seasonings and the beans.  Simmer on stove top for 20 minutes.  Add the mushrooms and the fresh basil.  Ladle into soup bowls and top with Pecorino cheese and crostini if desired.

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Don’t forget about our VB6 presentation and taco night with Dr. Marcus Marlow who is flying here from Chicago just to meet with us and help us understand the power of a whole foods, plant-based diet in achieving optimum health.  For those who expressed interest, I sent out all the main details of Savour and beach gourmet’s VB6 program.  Here is a link to the document, in case you want to pass it along or are simply interested in what we are doing this winter.

We meet on Thursday, January 9 at 7 p.m. for a discussion of the program and a sample of the food – tacos with homemade tortillas and all the “good-for-you” fillings.  Be sure to confirm with me if you want to come Thursday night.

Sincerely,

Kathleen Erickson Morgan
Savour Wine and Cheese