Sunday Pot of Plenty
Sunday Pot of Plenty: Nourishing Hearty Soup
4, 1 - 1 1/2 cup(s) to serve
Ingredients
- EV olive oil, for sautéing
- garlic, 2 cloves minced
- yellow or white onion, or shallet, ½ sliced thinly
- leeks, 1 sliced thinly (remove stems, keep white & light green parts)
- tomatoes, 5–6 medium quartered (or 1 can peeled)
- tomato paste, 1 tbsp
- chickpeas, 1 can drained & rinsed
- white beans, 1 can drained & rinsed
- italian seasoning, 2 tbsp or 1 tsp each (basil, oregano, rosemary, thyme, parsley…)
- nutritional yeast, 2 tbsp
- chickpea flour (or any flour), 1–2 tbsp to thicken
- bone broth, 1 small box or 3 cups (replace veg broth for vegan)
- choice of cream (cashew or other plant-based milk, coconut cream, vegan cream cheese or ricotta), 2 tbsp to ¼ cup
- kale or spinach, 2–3 cups, chopped
- salt & black pepper, to taste
- fresh parsley or basil, for serving
Directions
Heat olive oil in a large pot or deep skillet over medium heat.
- Sauté garlic, leeks & onion for 3–5 minutes until softened.
Add tomatoes & cook for 8-10 minutes until broken down. Mash with a fork as they soften.
Add italian seasoning and nutritional yeast, along with a generous pinch of salt and sprinkle of pepper.
Cook until flavors combine, then stir in tomato paste until absorbed.
Fold in chickpeas and white beans. Pour in broth and cream, up to ¼ cup for a creamier dish.
Bring to a boil, then reduce to a simmer. Mix in flour.
Allow to simmer on low for 15–20 minutes.
Stir in kale or spinach until wilted, about 5-7 minutes or so left.
Taste test & adjust seasoning.
Serve with fresh herbs and your favorite Italian soup toppings (red chili pepper, cheese, black pepper, etc).