Vegan Minestrone & Crostini with Roasted Garlic White Bean Dip

The title sounds all crazy and challenging, but really…it was just dinner.  A dinner that involved a little chopping and a little blending, but no big deal.  In the end we had a beautiful, healthy, filling, home cooked vegan dinner and that feels good.

The minestrone is based on a recipe I found here.   I changed it up a little, but not much.  Here’s the scoop on the soup:

Minestrone Soup Serves 4

Olive Oil

1 yellow onion, diced

3 cloves of garlic, minced

1 can stewed tomatoes  (15 oz)

6 baby carrots, diced

6 c. vegetable stock

2 bay leaves

1/2 tsp celery salt

1 c. small shell macaroni

2 c. kale, chopped

Salt to taste

1/2 c. frozen peas

1 can garbanzo beans, drained and rinsed

2 T. fresh rosemary, chopped

1/4 c. red wine

1 T. balsamic vinegar

Black Pepper

Add a few tablespoons of olive oil in the bottom of a soup pot that has a lid.  Heat oil and add onions.  Cook over medium heat, stirring occasionally, for 10 minutes.  In the last minute of cooking, add the garlic.

Add the tomatoes to the onions and garlic and simmer for another 4-5 minutes.  Add the carrot and the broth and bring to a boil.  Add the bay leaves, and celery salt cook until the carrots begin to soften.  Add the wine and the kale.  Then add pasta and garbanzo beans and stir often.

Add salt and fresh ground black pepper to taste.  Simmer, uncovered, until the pasta is cooked.  Add the peas and the balsamic vinegar.  Stirl.  Turn off heat, add fresh herbs.  Stir again.  Ladle in to bowls.  If you aren’t concerned about the vegan status of the dish, some fresh parmesan grated on top is delicious, too, but completely unnecessary.

Here’s mine, simmering away and smelling scrumptious…

Soup

In the meantime, I was also working on the toasted bread with white bean spread.  Grab a baguette from a local bakery, and slice it up.  Put it on a baking sheet, rub or brush a little olive oil on to it, and pop it in the oven at around 425 until it begins to get lightly browned on the edges.  Take it out and top it with some dollops of this yumminess that I found here.  I love her stuff, by the way….

Roasted Garlic White Bean Dip (from Kitchy Kitchen)

2 cups cannelini beans (canned or cooked)
1/2 cup reserved liquid (from cooking or the can)
1 teaspoon rosemary, chopped
1 head, roasted garlic
1 tablespoon balsamic vinegar
To roast garlic, cut the top off of the head of garlic, drizzle with olive oil and sprinkle with salt.  Wrap in aluminum foil and roast in a 425 F oven for 45 minutes, or until tender and golden brown.
In a food processor or blender (I used my regular old blender), combine the beans, rosemary, roasted garlic, and balsamic until pureed.  To make the texture looser, add a little liquid a little at a time until you’ve reached your desired consistency. Salt and pepper to taste.

beandip

And so, dinner was complete.  Packed with the superfoods of kale and garlic, I’m sure this dinner could cure anything.  Maybe.  Since I have a decent cold right now, I’ll keep ya posted on that….

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