If you have leftover stuffing from a meal, such as a Thanksgiving lunch, all you need to do is keep about 1.5 cups of stuffing to make this recipe, which serves two. The cornbread is a great complement to the soup and helps keep the Thanksgiving celebration going into the next meal. I hope you enjoy it.
Gardein brand is my choice for vegan meatballs. The quality of these meatballs are so good, you don’t have to make them from scratch. The soup is so chunky you might be tempted to call it a stew, but the broth is more indicative of soup. This is something that will be loved by vegans and non-vegans because it has all the essential elements of a comfort food – warm, filling, rich and delicious.
The pumpkin adds creaminess and enhances the already beautiful color of the tomatoes. Speaking of tomatoes, just 1 cup has 1/3 of your daily allowance for vitamin C which is important in the fall as cold and flu season rears its seasonal head. You may know that tomatoes have anti-cancer properties but did you know they also aid in bone health? Who knew? (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44).
You can make the soup recipe by itself and call it a day, but the topping makes it extra special. I used something that I don’t often work with – tamarind paste. You should be able to find this in the Asian food section of your supermarket, or you can always order it online. I wanted to experiment with making a black sauce and this turned out beautifully. Agave nectar balances out the tart tamarind, balsamic vinegar adds acidity and basil makes it fragrant and delicious. The black glossy sauce is a beautiful contrast to the bright orange soup – what a treat for the eyes! Finish it off with more color – roasted pumpkin seeds, bright red pomegranate arils and fresh basil leaves. With all these colors and layers of flavor, this soup far surpasses the tomato soup of yesteryear. Serve with a fresh garden salad and crusty bread. Enjoy! If you make this beautiful soup, send a photo in to our Facebook page. We’d love to post your creations.
Pasta Fagioli combines both ingredients and there are many variations to this recipe. I’m using a bean called “Christmas Lima” from the Rancho Gordo company (www.ranchogordo.com). I was seduced by the beautiful marble color of the beans and the chestnut-like flavor, so I used them to replace the white beans in my mom’s recipe. Feel free to use whatever bean you have available – that’s the joy of Pasta Fagioli.
Because I did not use canned beans, I needed to soak them the night before and boil them separately to soften them up. For this recipe, I’m suggesting canned beans as a time-saver, but feel free to use whatever beans work for you depending on the time you have available.
I’m also using elbow macaroni because I happen to have it in my pantry– any small pasta will do. My mother used to break up spaghetti into bite-sized pieces in her version.
This soup is so simple and hearty. You’ll enjoy it any time of year, but it’s especially wonderful in the fall. Serve with bread and salad and you’ll want to add it to your regular rotation of meals.
It’s a comfort food made with a tiny pasta called Acini de Pepe (grains of pepper) and traditionally includes tiny meat balls. To make this quick and easy, I used Field Roast sausage slices instead of the meat balls and it turned out just like the original. I hope you enjoy it.