Tomato Florentine Inspired Leftover Soup

We got home from gymnastics class at 7:10 last night and I had nothing in mind for dinner so I took a look in the fridge and found some odds and ends that I thought would, perhaps, work as a soup. I will attempt to "create" a recipe but this one may never be the same. Obviously, you do not NEED to use leftovers to make this but that is how we roll over here. It was yummy and we had enough for lunches today.
Tomato Florentine Inspired Leftover Soup

Ingredients:

• 1/2 box of small to medium sized pasta (we used shells)
• 1-2 TB olive oil
  
• 2 cloves garlic minced
• 3-4 cups veggie broth
• 15 ounce can of diced tomatoes
• 1/2 cup pasta sauce or marinara
• pinches of dried parsley, onion powder, dried basil
• 1 TB veggie bouillion mix or 1/2 a bouillion cube (or just some salt, tamari, soy sauce, Braggs or something salty)
  
• 1 TB tomato paste
• 1/3 cup nutritional yeast flakes
  
• 2 TB prepared pesto (I used my vegan basil pesto posted here)
• 2 tsp red pepper flakes (optional, but really good)
• several cups of fresh baby spinach or 1 cup of thawed, previously frozen chopped spinach
• 1/2 can of chick peas or white cannellini beans, drained and rinsed

Boil a pot of water for the pasta and cook according to directions on the box. While pasta cooks, saute garlic in oil until fragrant but not burned. Add broth, diced tomatoes, pasta sauce, spices/seasonings and cook until it just begins to boil. Turn down to a simmer. I added boullion here but I realize now it was redundant, oh well. I also added tomato paste and stirred to dissolve it a bit. Add nutritional yeast flakes and stir. If you are using red pepper flakes, this would be an ideal time to add. Stir in chickpeas and spinach and cook until spinach is wilted, if fresh, or warmed, if cold. Once all ingredients are hot you can add your pasta and stir in the pesto. Adjust seasonings as needed.

Enjoy!

Tortilla soup, trail mix and my conflict regarding Eggs!

That's a lot in the title. I made the trail mix cookies that Em blogged about - it turned out really good. I added chocolate chips, peanut butter chips, almonds, walnuts, chopped dates, craisins and raisins. I would have liked it with more nuts and fruits - my portion sizes may have been too small.


Tortilla Soup


3 T olive oil - divided
1 onion
2 carrots
2 celery (is the plural celeries?)
1/2 green pepper
1 tomato
6 cups vegetable broth
2 cups pinto beans - I soaked and pre-cooked dried beans. You can use black beans too.
2 cloves garlic, chopped
cumin (to taste)
1 bay leaf
dried red chilli flakes (to taste)
2 chipotle peppers in Adobo sauce - my favorite :)
sprinkle of cilantro
2 T lime juice
2 green onions, chopped
2 whole wheat tortillas

Preheat oven to 350. Brush tortillas with Olive Oil and cut into strips. Bake for 12-15 minutes or till brown and crispy.

Heat remaining oil. Add garlic and onions. Saute till transparent.
Add carrots, celery and pepper. Cook for a few minutes. Add broth, tomato, bay leaf, cumin, red pepper flakes, chipotle peppers, salt (to taste), beans.
Bring to boil.

Add lemon juice, green onions, cilantro.
Serve with tortilla chips.





Our soup was a little spicy - reduce the heat in yours if you would like. V is starting to feel a litlte sick, so he really liked this. I won't lie - I wish there was a little sprinkled cheese on top or sour cream, but I still liked it.

So here is my egg dilemma. Part of being vegan is 'no eggs'. One of the secretaries in our office has a lot of chickens that lay eggs. When I talked with her about her chickens , she said that they all have names, eats only grains, and are raised in open areas etc. So, as close to organic as can be without getting certified. Also, I don't think they sell their eggs in a market or anything, just people in the department buy it from her. In reading 'animal, vegetable miracle', the point was about eating local. If I ONLY eat eggs that we buy from her, is that still being responsible? Is that enough? I still will probably not eat it too much, but do you have any thoughts?

Have a great week and be safe in the snow...