Bread Soup
3 cans vegetable broth
3 cloves garlic
3 ribs celery, chopped
1 3/4 cups great northern beans (reserve about 1/4 cup of the bean broth)
1 medium yellow onion, chopped
2 medium tomatoes, chopped
1/8 teaspoon red pepper flakes
1 bay leaf
2 teaspoon nutritional yeast
2 tablespoon parsley
2 tablespoon basil
1/4 teaspoon celery salt
1/4 lb stale bread, cut into 1 cubes
a few tablespoon olive oil
Heat the vegetable stock in a large pot. Heat a large frying pan. Add a few tablespoons of olive oil. Sauté the garlic, onion, and celery for about five minutes. Add the tomatoes and sauté another five minutes. Add to the stock with the bay leaf, celery salt, red pepper flakes, basil, parsley, nutritional yeast, beans and bean broth. Cover and simmer for one hour. Reheat the frying pan and add the remaining oil. Add the bread and toast until it is a light golden brown. Add to the pot. Cover and simmer for 15 minutes.
SO HOW'D IT GO?
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