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Friday, March 28, 2014

Vegan Tuscan Soup

This winter has been nothing but an array of sick...6 long months of virus after virus. Tonight another round has swept through the household, and I'm tired of it. In response to this sickening grip on our household, I decided to whip up this warm and hearty soup. If you have leftover rice and beans, this soup comes together in about 20 minutes. It is great for those with dietary restrictions, too - it's vegan and gluten free - and would be spectacular with tofu. If you're a meat eater, don't hesitate to stir in some cooked chicken or sausage for some added protein. All-in-all, this soup was a big hit with the kids and mister alike, it was slightly warm with spices, but not so much so that it made it uncomfortable. However, if you want a little kick, double the spices!

Vegan Tuscan Soup
(serves 8)

8 C Vegetable Stock
1 C rice (leftover rice would cut the time)
1 onion, chopped
1 head of garlic, sliced
2 C pinto beans (precooked)
3 C fresh spinach
1/2 C salsa
2 T dried thyme
1 T cumin
1 t Cajun spice

In a large stock pot add stock, rice, onion, garlic and spices and bring to a boil. Cover and simmer for about 15 minutes until the rice is just cooked. Stir in pinto beans, salsa and spinach and cook at a simmer for 5 minutes. Serve with a thick slice of warm bread.