Or, white bean soup. Ya know, what sounds better, white bean soup or cassoulet? So call it cassoulet. Either way, hearty, filling and delicious. Great for a chilly, windy Sunday evening while watching Nurse Jackie.
Recipe (from my fave cookbook,
Vegan on the Cheap):
1 T. olive oil
2 medium carrots, cut into 1/4" slices
1 celery rib, chopped
1 medium yellow onion, chopped
2 garlic cloves, crushed
4 c. cooked or 3, 15.5 oz. cans white beans, drained and rinsed
2 c. vegetable stock
1 t. dried savory
1/2 t. dried thyme
1/2 t. dried marjoram
salt and black pepper
1 c. chopped or sliced Big Stick Pepperoni, optional (recipe follows)
1. In a large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic. Cover and cook until softened, about 7 minutes.
2. Stir in the tomatoes, beans, stock, savory, thyme, marjoram and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, partially covered, until the vegetables are tender and the flavors have developed, adding more stock or water if needed, about 30 minutes.
3. If desired, just before serving sauté the pepperoni in a medium skillet in a small amount of oil until browned. Add some of the sautéed pepperoni to each serving. Serve hot, garnished with croutons.
And here's the soup with the sautéed pepperoni. I tell you, that pepperoni is so easy to make and it's delicious. I put it on pizza or in calzones or sandwiches. Or on crackers. Or by itself. Or dipped in some Vegenaise. You get the idea.
Do yourself a favor and make a batch. Now you have no excuse, 'cuz I'm giving you the recipe. You're welcome.
Big Stick Pepperoni
Ingredients
1 cup wheat gluten flour (vital wheat gluten)
1/4 cup nutritional yeast
3 tablespoons tapioca flour
2 teaspoons smoked paprika
1 teaspoon ground fennel seed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon whole fennel seeds
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup water
2 tablespoons ketchup
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon liquid smoke
Instructions
Preheat the oven to 350 degrees F. In a medium bowl, combine
flour, yeast, tapioca flour, and spices. Set aside.
In a small bowl, combine the water, ketchup, oil, soy sauce,
and liquid smoke, stirring to blend. Add the wet ingredients to the dry
ingredients and mix well.
Knead for a few minutes, then divide in half and roll into 2
logs, about 7 inches long. Wrap the logs in foil, twisting the ends to seal.
Place the logs in a 9-inch baking pan, add about 1/2-inch
water to the pan and cover tightly with foil. Bake for 1 hour, turning halfway
through. Unwrap and cool for 15 minutes, then refrigerate to firm up, about 1
to 2 hours. Use a serrated knife to cut thin slices. Use as is or pan-fry as
needed. If not using right away, wrap tightly and store in the refrigerator,
where they will keep for 3 to 4 days, or freeze for 3 to 4 weeks.
