Wednesday, October 24, 2018

Pizza Soup #PrettySimpleCooking

This Tuscan White Bean and Fennel Soup is fondly referred to as Pizza Soup in honor of it's similar flavors.

Not only is it delicious it is "Pretty Simple Cooking"........

My friend, Cam of Culinary Adventures with Camilla, sent me this wonderful package along with an invitation to join her and some of her friends in a little project called Pretty Simple Cooking Club. 

This is a facebook group that each month is given 3 recipes chosen by the authors of the cookbook.  We are invited to make any and/or all of the recipes and to share them on the facebook page.  It is not required to do a blog post but you know me....if I'm cooking, I'm writing.

This is a Vegetarian Cookbook that is perfect for those, like me, who are trying to incorporate more Meatless Meals into their diets.  The recipes concentrate on real food and seasonal ingredients.  The cookbook starts out with an introduction to the recipes you will find, the authors and the concept of the book.

This is followed by a chapter about the 10 lessons that the authors hope to impart with their writings.  Each section of the cookbook is preceded with a page and a thought regarding these 10 lessons.  The section from which this soup recipe comes is preceded by Lesson #7, Yes, you can.  It shares with you how to replace negative self talk and feelings with positive self compassion.  

That is a very tender and touching aspect of this cookbook and one of the reasons I am sharing it over at FoodiesRead this month.  Please stop by and see what the others are reading that inspire them into the kitchen.

I made this for diner on a Meatless Monday.  It took me less than a half hour to prepare.  I made it in the morning and reheated it at dinner time.  It was delicious.

I did, of course, adapt the recipe somewhat.  First, I changed up the amount of ingredients.  The recipe I'm sharing served 3 of us for dinner and I had lunch for the next day.  I used regular, curly kale as my grocer doesn't carry the Tuscan kale.  I also added a little touch of sugar to the soup as I often do when using a tomato base.

I paired this soup with an Italian wine from Calabria that I received as a sponsor gift.  I will be sharing my thoughts on this pairing and two other pairings of Ciro Wine on Saturday, November 3rd. Stay tuned for that post.  If you are interested in learning more about this wine region you can join us on November 3rd for twitter chat following #ItalianFWT.

#soup, #meatless, #MeatlessMonday, #Vegetarian, #vegan, #quick, #easy, #onepotmeals, #beans,
Soup, Starters, Meatless, Vegetarian,
Yield: 4 servingsPin it

Pizza Soup

This Tuscan White Bean and Fennel Soup is fondly referred to as Pizza Soup in honor of it's similar flavors.
prep time: 10 minscook time: 20 minstotal time: 30 mins


1 small fennel bulb, stems and hard core removed, diced
1 T. olive oil
2 garlic cloves, minced
1 (15 oz) can Cannellini beans
10-12 stems kale, greens removed from stem and roughly chopped
2 (14 oz) cans diced tomatoes with juices
1 bay leaf
2 c. vegetable broth
pinch of crushed red pepper
1/2 t. basil
1/2 t. paprika
salt and pepper, to taste
sugar, to taste
Shredded Parmesan Cheese as garnish, if desired


Heat olive oil in soup pot over med high heat.  Add the fennel and cook for a few minutes, until softened and translucent.  Add the garlic and cook for about half a minute, until fragrant.

Add the tomatoes and bay leaf.  Cook for 5 minutes before adding the vegetable broth, beans, crushed red pepper, basil and paprika.  Bring to a boil, then reduce heat to a simmer. Taste the broth, season with salt and pepper, as needed. If the broth is too acidic and a pinch or two of sugar.  Stir in the kale and simmer for another 5-10 minutes until tender.

Serve with shredded Parmesan cheese, if desired.  (omit if vegan dish is desired)


Adapted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Created using The Recipes Generator

No comments:

Post a Comment

I enjoy getting comments and feedback from my audience. Please let me know what you think, keeping in mind that we are all entitled to our own beliefs and opinions. I am happy to hear yours as long as they are stated nicely.