You know that thing where you haven’t done the weekly grocery shop and you find yourself with a sparse crisper and you’re sick of seeking sustenance from a bag of Daiya and a couple corn tortillas?
Can we be friends?
Because I seem to find myself in this predicament on a biweekly basis. Well, thank goodness for blogs, I tell you! And for stewy soupy concoctions.
The inspiration for this particular combination was equal parts bare fridge and a FatFree Vegan Kitchen recipe for White Bean and Garlic Stew. Since I modified it a fair amount, I’ll share my version. Also, we thought it was quite delicious, thanks to something I hadn’t tried before– adding an entire bulb of garlic to a normal-sized pot o’ soup.
Do it, people, just do it. As promised by Susan, the whole cloves of peeled garlic become very mellow and yummy, just like when garlic is roasted. The garlic really gave the soup a richness and depth that made it addictive and seconds-worthy.
1 tbsp olive oil
1 large white onion, diced
1 bulb garlic (about 15-20 cloves) peeled
2 large carrots, sliced
1 small zucchini, chopped
2 cups water
2 bay leaves
1 tsp salt
1 tsp vegetable bouillon
freshly ground pepper
1 28-oz can diced tomatoes, juice left in
1 19-oz can chickpeas. drained and rinsed
In a soup pot, heat olive oil on medium heat.
Sauté onions for 5 minutes.
Add carrots, zucchini and garlic cloves and sauté another few minutes.
Add water, salt, bouillon, bay leaves, chickpeas, and tomatoes. Cover, lower heat and simmer for an hour, stirring and adding more water and adjusting salt if you want it soupier.
Serve with freshly ground pepper.
Savour the delicious garlic cloves and share some with your nearest and dearest.
And now, just ’cause, a pretty little ditty by some nice young British boys: