Ingredients (use vegan versions):
- 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 vegan bread, cut into 1" cubes
- a few tablespoon olive oil
Directions:
Heat the vegetable stock in a large
pot. Heat a large frying pan. Add a
few tablespoons of olive oil. Saut�
the garlic, onion, and celery for
about five minutes. Add the tomatoes
and saut� 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.
Serves: about 4
Preparation time: 90 minutes
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