A Very Vegan Stracciatella

 Stracciatella is a must make soup for the winter. This Tuscan favorite is one of the tastiest and easiest to whip up. There are only three ingredients - eggs, chicken broth and fresh spinach. The problem is that this isn't made for vegans - until now. 

     Cooking in a vegan household is hard.  There's a lot I can't make  unless I find sub ins.Luckily I was able to get almost comparable subs.

I used Vegg egg yolk, Not Chick-n  bouillon cubes and baby spinach leaves. This cooked up into a really delicious soup for lunch.

It's taking five cups of water and two cubes.

Mash these with a wooden spoon until the water turns a golden yellow. The add two to three tablespoons of Vegg's Egg Yolk Substitute.

There are going to be lumps. Use a spoon to smash the larger ones to release more of the egg yolk powder. Leave the smaller ones. Stracciatella is meant to have lumpy egg strands . That's part of it's charm.

Once this is done add two thirds of an eight ounce bag of spinach.

It may seem like a lot but spinach cooks down quickly in a matter of minutes.

 The soup is done when the leaves turn a dark emerald green and look like collard greens.

Stracciatella is great with a sprinkle of Parmesan or a drizzle of olive oil. I like mine with a warm piece of garlic bread. Another great thing about it is that it reheats well too. You can make a big batch of it and then have it a day or two later.

A vegan stracciatella is the perfect soup for these frosty nights. It's an easy cook on the stove. Make up a pot and enjoy its' soothing warmth and flavor.

Italian Soups

Italy is known for its' variety of pastas and wines. Yet one of its' most varied dishes is its' soups. There are all sorts from treasured family recipes to decadent rich ones, befitting a Roman banquet. Each province or area has its' own and each is equally as flavorful and good.

Most people know pasta e fagiole, .It's a flavorful bean and pasta soup that have been made by families and restaurants. The recipe changes from one to another but the initial flavor and creamy texture is still the same.The basic ingredients are olive oil, canneloni beans, garlic  onion and either fresh tomatoes or canned. Meat such as prosciutto can be added as well for more flavor. A similar and often popular soup is minestrone.Again this is a recipe that varies from family to family and from restaurant to restaurant,. Again it reflects the bounty of the land , Sardinia style has chickpeas which are abundant on the island. Veronese style has potatoes and lentils added for creaminess and taste.

Lesser known soups is Jota from the Northeastern corner of Trente Aldige.It is a Triestano soup made with sauerkraut and beans and reflects the province's Austrian influence. Another is an onion soup from Milan that's involves layering bread and sauteed onions.This , supa di Scigol is a great way of getting rid of leftover Taleggo or Brie cheese and old bread. More popular isstracciatella or rags  soup made with eggs and spinach. This is sort of similar to panne pesto or pompiest  from the Piedmonte region except that the shredded spinach leaves are used instead of breadcrumbs. Many restaurants serve it and the other spinach soup Italian wedding which also has tiny meatballs and chicken chunks in it.

Italy's soups are as different and as varied as their pastas. They reflect family traditions as well as the particular region's bounty. All are good. All are the components in good Italian cooking.