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>Italian White Bean Soup

12 Mar

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What is my favorite thing to cook? My answer is almost always SOUP.

I love to make soup. Soup is something that is soothing and will last me more one night (these days I am finding it hard to make food that produces leftovers, too hard).

My go-to soup recipe usually has:
-an aromatic base (onions, garlic, etc…in this case it is fennel)
-then just a vegetable and liquid overload of heaven
-I love to add leafy greens (spinach, kale, chard…)
-beans
-and some sort of grain (rice, pasta, barley…)

This Italian White Bean soup has no grains in it, however I purchased some gorgeous levain (French Sourdough) bread from a local bread company called Acme to go along with the soup. This soup is simple and that’s that. I don’t cook collards enough, and this was a great way to get my collards fix. I always like to finish off my soups with a drizzle of balsamic vinegar and some salty hard cheese. Mmm.

Oh and please try to find some San Marzano tomatoes. These precious rubies are to die for. Really, the taste is just so fresh and rich.


Italian-style soups are great. I have been slapping myself to make a lovely Ribollita soup and a nice Italian Wedding Soup. One of these days I will get there…

For now…Italian White Bean Soup…


Italian White Bean Soup

from A Couple Cooks

serves 10

1 fennel bulb
2 bunches of greens (anything like collards, chard, kale, spinach, mustard greens…)
2 tablespoons olive oil
2 28-oz cans diced tomatoes (preferably San Marzano tomatoes)
4 cups vegetable broth
2 cups water
2 cans of white cannellini beans
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1 teaspoon dried basil
1 teaspoon salt

Balsamic Vinegar, for drizzling
Pecornio Cheese, slivered and/or grated on top
Fresh Levain Bread, for dipping and/or slathering with soft salty butter

1. Chop the fennel bulb into a large dice. Wash the greens, remove the stems, and chop them roughly.

2. Heat olive oil in a large soup pot over medium high heat. Saute the fennel for 5 minutes.

3. Add the 2 cans tomatoes with their juices and simmer for about 8 minutes.

4. Add 4 cups vegetable broth, 2 cups water, and 2 cans of cannellini beans. Bring to a boil.

5. Reduce to a simmer and add 1/2 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika, 1 teaspoon dried basil, and 1 teaspoon salt.

6. Add the greens and simmer until tender, about 5 minutes. Served garnished with a drizzle of balsamic vinegar, grated pecornio, and sliced levain bread.

Vegan Mac (Fusilli) n’ “Cheese”

9 Mar

Creamy. Cheesy (ish). Nutty. Saucy. All nestling inside of each and every curve of the suave fusilli noodle.

Sounds pretty sexy, right? Sexy vegan “Mac” n’ “Cheese.”

But nah this little dish is really quite modest. Especially since I added frozen peas n’ carrots. From sexy to modest to good ol’ comfort food. The cheesy-ness comes from making a roux with a vegan butter substitute (I am definitely a big fan of Earth Balance “butter”), some flour, almond milk, and…drum roll please…NUTRITIONAL YEAST.

What the heck is nutritional yeast? Well, to me it looks like nasty yellow fish flakes. However it does provide a quite lovely (yet acquired) nutty taste and it is jam-packed with B vitamins, protein, and all sorts of good things for your bod.

Some love sprinkling nut. yeast on their toast or atop popcorn. I have not gotten there yet. I have, however, found myself basking in the goodness of nut. yeast melted into a “creamy” sauce sans actual cream.

And as always with mac n’ cheese (and pasta dishes in general), bread crumb topping or homemade croutons are always welcome and enhance the dish.

Now let’s get cooking!

(thanks, Chloe for the great recipe, check out her awesome website)

Chloe’s Vegan Mac N’ Cheese

makes, oh, 8? servings (yay lunch leftovers!!!!)

1 pound of the pasta of your choice
1/4 cup of soy-free Earth Balance
1/3 cup flour
3 cups nondairy milk (I used almond milk)
1 cup nutritional yeast
2 tablespoons tomato paste (I used marinara sauce because that was what I had on hand)
2 teaspoons sea salt
1 teaspoon garlic powder (I used fresh garlic)
1 tablespoon lemon juice
optional: frozen or fresh broccoli or peas n’ carrots
also optional: bread crumbs or croutons

1. Cook pasta according to package directions.

2. In a medium saucepan, make a roux by whisking the margarine and flour over medium heat for 3 to 5 minutes (yes it looks solid and a bit clumpy, but keep whisking). Add nondairy milk, nut. yeast, tomato paste (or sauce), sea salt, and garlic. Bring to a boil, whisking frequently, then simmer the mixture until it thickens, about 5-10 more minutes. Stir in lemon juice and adjust seasonings to taste.

3. Toss the noodles with the sauce (and veggies, if using) and as Chloe says, “enjoy the sound of suctioning noodles as you mix.”

Next time:
mmm some smoky paprika might be nice! or maybe some pumpkin puree!!!

Greens Grains n’ Gold: Quinoa with Greens (and Grapefruit!) and a Runny Egg

3 Feb

So yesterday I was bashing Kombucha.

Today my dinner consisted of quinoa with a few more sips of Kombucha. Well, it tasted better today. It was extremely fizzy. That may be why it “tasted” better, because the fizz hid the taste?

Kombucha aside, my dinner felt good going in the bod. The new Dietary Guidelines for 2010 recommends eating lots of dark greens, so all the more reason to make this yummy dinner (and then proceed to cinnamon “toast” biscotti dunked in “chocolate sorbet” milk for dessert????).

Lately I’ve been into those bright pink ruby red grapefruits. They are sweet and juicy and debunk the bitter grapefruit stereotype. And segmented, they look divine.

So here I give you quinoa with dark leafy greens, broccoli, grapefruit, Parmesan, yogurt, and a runny egg. And don’t forget some rustic (olive) bread to sop everything up.



Quinoa with Greens (and Grapefruit!) and a Runny Egg

serves 4

1 cup dry quinoa, prepared according to package directions
1 bunch of dark kale, chopped
1 head of broccoli, chopped
1-2 garlic cloves
1 grapefruit, “segmented” into pieces
1/4 cup yogurt
Olive oil

Garnishes:
Parmesan
Parsley
Balsamic Vinegar

Add-ons:
Feta
Toasted Almonds
Raisins/Cranberries

4 eggs-over-easy (or poached)

1. Prepare your quinoa.

2. Meanwhile, heat olive oil in a separate pan. Add the chopped kale and broccoli. Cover and cook on medium heat until starting to soften. Add a few splashes of water and cover again until softer and the water has evaporated. Uncover and add the garlic. Add some salt.

3. Add the greens to the cooked quinoa. Add the segmented grapefruit and squeeze the juice from the remains. Add the yogurt and a drizzle of olive oil. Stir everything together.

4. Garnish with Parmesan, parsley, and balsamic. Add the add-ons if you wish.

5. Scoop onto a plate (or in a bowl) and serve with runny eggs and rustic bread.

I’m in a Lunch Rut, So I Made Egg Salad

17 Jan


What to eat for lunch? What to pack for lunch? I can’t tell you how many times I have eaten a pb&j or a turkey sandwich for lunch. School is about to start again and I need some new ideas to keep me fueled throughout my busy day.

Joy the Baker made egg salad look oh so tempting. So I made it. And now I have lunch for the next two days or so (I halved her recipe).


The first step is to hard-boil some eggs. If you don’t have your own method, I recommend using this one.


With some nice herbs and aromatics and good mustard, egg salad can go from drab to dapper in no time. I even added a touch of minced preserved lemon that I canned a few weeks ago.



Egg Salad a la Joy The Baker

Makes roughly 2-3 servings worth

4 eggs hard-boiled, peeled, and cut in half (again use this as a reference)

2 tablespoons mayo

1/2 teaspoon mustard (Dijon, whole grain…)

1-2 teaspoons minced fresh flat-leaf parsley (feel free to use another herb if you prefer)

1 tablespoon minced shallot (again you could use red onion, scallion, green garlic…)

1 teaspoon lemon juice (I didn’t have lemon juice so I used minced preserved lemon + a bit of vinegar, cider or white is good)

salt and pepper, to taste

bread, for sandwiches

1. Dump all ingredients into a bowl and break it up/mix with a fork until everything is incorporated to the consistency of your choice. Spoon onto (toasty) grainy bread for a nice sandwich.

Keeps up to 4 days in the fridge.

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