Simple Soup Supper

[donotprint] I probably should have mentioned the vegan Parmesan cheese in the title as it was the most exciting part of the soup – don’t get me wrong it was a fantastic soup, but the vegan cheesy topping was the one of the most fantastic discoveries made to date.

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I came across the Parmesan cheese idea over on Angela’s blog and even though she did stress how amazing it was I found it difficult to comprehend how something so simple good really be all that incredible.

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Oh my god it really was good! I just made up a small batch in my little cheap and cheerful coffee grinder and in an instant I had something similar in smell and texture to powder Parmesan (which when I opt for a sprinkling is actually my preference…fresh Parmesan doesn’t quite spread it’s cheesiness quite so well!).

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When sprinkled on the simple Tuscan bean soup it melt just like Parmesan would… it was the perfect simple topping for a very simple soup.

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I love meals that you can literally whip together with minimal chopping/peeling and that require only a minuscule amount of attention and brainpower. Some evenings even I am too tired to cook. I almost didn’t take any pictures of this soup…for some reason I have an inability to take a half decent picture of soup. It’s by far, in my opinion, the hardest food to take a picture of under artificial light (especially when you can’t get your hands on a daylight bulb for love nor money!)

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I did the best I could under the circumstances…

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I couldn’t not share the soup and at the same time couldn’t share it without a couple of photos. A post without photos to me is like baked oats without soy yoghurt on top! ; and if you visit often enough you’ll understand just how unlikely that is to ever happen.

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The soup was packed full of veggies, beans, with lots of passata, vegetable stock, oregano and garlic. Thrown in a pot and allowed to simmer away while you get on with whatever else you have on your to do list it’s the perfect mid week meal. I made up one generous size portion but make a little more and you have lunch ready to transport to work the next day.

You have to give the “cheese” a go…it’s one of those things that needs to be seen to be believed. Give it a whirl it will take mere seconds and is the perfect vegan addition to any soup, pasta or even salad. [/donotprint]

Tuscan Bean Soup with Vegan Parmesan

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Servings – 1

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Ingredients

Soup

  • 1/2 small white onion diced
  • 1 tsp olive oil
  • 1 clove of garlic minced
  • 1 medium carrot diced
  • 2 medium stalks of celery diced
  • 200ml (2/3 cup + 1 tbsp) Passata
  • 1/2 tsp tomato puree
  • 200ml (2/3 cup + 1 tbsp) Vegetable stock
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 100g (3.5oz) cannellini beans (cooked)
  • Salt and Black Pepper to taste

Directions

  1. Add garlic, onion and olive oil to a pot and cook for 2-3 minutes. Add in celery and carrots and cook for a further 5 minutes.
  2. Add all other ingredients to the pot, bring to the boil, cover and simmer for 20-25 minutes.
  3. Season with salt and pepper to taste.

Vegan Parmesan Cheese

Ingredients

Equal quantities of sesame seeds and nutritional yeast

  • 1 tbsp of sesame seeds
  • 1 tbsp nutritional yeast
  • Pinch of salt

Directions

Blend ingredients in a coffee grinder until powder like. Sprinkle over pasta, soup or salad!

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2 Comments

  1. It’s freezing and a very rainy/windy day here today. This soup sounds perfect to make for dinner tonight – I can’t wait to try this!