102 posts categorized "Vegetarian/vegan soups"

March 26, 2013

Ribollita (Tuscan bread soup), from Hedonia

Authentic ribollita (Tuscan bread soup), from Hedonia (on Soup Chick).

Ribollita, the classic Tuscan bread soup, begins as a simple vegetable and bean soup (minstra), to which bread is added to stretch it a bit on the second day (minestra di pane). By the third day, the bread breaks down, and the minestra becomes ribollita (which means "reboiled"). Sean, of Hedonia, guides you through the process and beyond, offering a pan-fried ribollita as the piéce de resistance. Rich in dark leafy greens (kale and chard are typical), this soup will nourish you through the rainy days of Spring.

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March 24, 2013

Soup Chick favorites: four green vegetable soups


Spring sprung a few days ago, and all I want to do is dig in the dirt. The herb garden awaits, buried under the snow, and until I can get to it, I'm making do with last summer's pesto supply in my freezer, and occasional purchases of less-than-perky herbs and vegetables at the market. The good thing about those lackluster herbs and vegetables? They're perfect for green vegetable soup.

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March 10, 2013

Soup Chick favorites: three cauliflower soups

Three favorite cauliflower soups, on Soup Chick.

When Pantone declared 2013 the year of emerald green, they didn't consult me. If they had, they would have known that this is The Year I Learn to Love Cauliflower. What better way to start than with three favorite flavor-packed cauliflower soups featured here on Soup Chick? One of the recipes is vegan, another vegetarian, and the third is topped with both bacon and gorgonzola cheese.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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