[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.
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.
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!).
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.
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!)
I did the best I could under the circumstances…
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.
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
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 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
- 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.
- Add all other ingredients to the pot, bring to the boil, cover and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
Vegan Parmesan Cheese
Equal quantities of sesame seeds and nutritional yeast
- 1 tbsp of sesame seeds
- 1 tbsp nutritional yeast
- Pinch of salt
Blend ingredients in a coffee grinder until powder like. Sprinkle over pasta, soup or salad!