‘Big Soup’ Minestrone with Baked Garlic Bread and Herbes de Provence

January 31st, 2013 1:51 pm by Kelly Garbato

Say that five times fast!

Today’s meal is three recipes in one, namely: ‘Big Soup’ Minestrone from American Vegan Kitchen, seasoned (in part) with Herbes de Provence from The 30-Minute Vegan’s Taste of Europe (yup, another new cookbook for me to play with!) and served with a side of Baked Garlic Bread from Vegan Italiano. Oooh-la-la.

First, the soup. Hot damn, THE SOUP.

2013-01-27 - AVK 'Big Soup' Minestrone - 0012 [square]

A delicious, slow-cooked pot of goodness including white beans (or tempeh, take your pick), diced tomatoes, green beans, carrots, onions, garlic, pasta, veggie broth, and red wine. The seasonings are many – seven, not including the spice mix Herbes de Provence, which Wiki describes as “a mixture of dried herbs typical of Provence.”

Since it’s not something I normally keep on hand, I was lucky that my newly acquired copy of The 30-Minute Vegan’s Taste of Europe had a recipe for it. (Serendipitous!) So that’s at least another seven herbs right there.

2013-01-27 - VI Baked Garlic Bread - 0007

While the soup was simmering, I also threw together some Baked Garlic Bread: Italian bread topped with sauteed garlic, parsley, salt, and olive oil and baked in the oven for about five minutes. So easy, with a most excellent taste-to-effort ratio.

In fact, I think I like this even more than the Skillet Garlic Bread from the same cookbook: the minced garlic is much more difficult to burn this way. Plus, it’s a little less oily, so it doesn’t sit as heavy in the stomach. Just as tasty though!

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