Savour Wine and Cheese Shares Their Fabulous Tuscan Vegetable Soup!

Kathleen Erickson Shares Her Out-of-this-World Delicious Tuscan Vegetable Soup! Thank you Kathleen.  I know what I am making for dinner tonight!

Ribollita. Italian Vegetable Soup

Photo Courtesy Kathleen Erickson, via Sally Cameron, from the blog “A Food Centric Life”

Vegetarian or vegan, only 150 calories per serving.


4 T. olive oil

1 1/4 cup eggplant, peeled and cubed (small Italian or Japanese)

1 can diced fire-roasted tomatoes, undrained (14 1/2-ounce) (I like Muir Glen organic)

2 T. concentrated sun-dried tomato paste (in the tube)

1 cup fresh baby portabella mushrooms, sliced

1 c. onions, finely chopped

1 clove garlic, minced

1 small summer (yellow) squash, coarsely chopped

1 small zucchini squash, coarsely chopped

1/2 tsp Italian seasoning, dried

1 tsp. Himalayan pink salt (or to taste)

1/8 tsp pepper

2 cups vegetable stock (homemade or Emeril’s)

1 cup dry red wine

1 14 oz. can Cannelli beans

2 T. fresh basil chiffonade

8 tbsp Raw Pecorino Toscano Senesi cheese, freshly grated

Cooking Directions

I like to do this in two pans.  In one pan, drizzle 2 T. olive oil, sauté mushrooms and remove.  Add chopped eggplant and drizzle a little more oil if needed.  Sauté until cooked through.  In the other pan, drizzle 2 T. olive oil and sauté onions, garlic, summer squash, and zucchini until partially cooked.  Add the cup of wine and cooked eggplant.  Simmer until most of the wine is evaporated.  Add vegetable stock, diced tomatoes with liquid, all the seasonings and the beans.  Simmer on stove top for 20 minutes.  Add the mushrooms and the fresh basil.  Ladle into soup bowls and top with Pecorino cheese and crostini if desired.

*   *   *

Don’t forget about our VB6 presentation and taco night with Dr. Marcus Marlow who is flying here from Chicago just to meet with us and help us understand the power of a whole foods, plant-based diet in achieving optimum health.  For those who expressed interest, I sent out all the main details of Savour and beach gourmet’s VB6 program.  Here is a link to the document, in case you want to pass it along or are simply interested in what we are doing this winter.

We meet on Thursday, January 9 at 7 p.m. for a discussion of the program and a sample of the food – tacos with homemade tortillas and all the “good-for-you” fillings.  Be sure to confirm with me if you want to come Thursday night.


Kathleen Erickson Morgan
Savour Wine and Cheese

21 thoughts on “Savour Wine and Cheese Shares Their Fabulous Tuscan Vegetable Soup!

      1. Hi Mary,

        I didn’t even make it tonight! My husband wanted to go out for (an unexpected) treat, but I have all the ingredients and am looking forward to giving it a whirl tomorrow.

        The bread is the delicious bread that they bake fresh everyday at Savour.


  1. I can’t wait to try this recipe, looks so yummy and so healthy (as soon as I get finished the GOOP 7-day detox cleanse that I’m doing with the cousins, the list of things we can’t have is much longer than the list of things we can, thank goodness I’m on day 5, but it is rough). And also to get to Savour which I’ve been meaning to do ever since they opened. Thanks for sharing it, Kim!


    1. Very welcome Jenn!
      That Goop 7-day detox came to my inbox and I have never tired anything like that, but am curious!! Must be very challenging.

      I urge you to go to Savour when you can Jenn. Kathleen, Chef Matt, John, Bob, and Michelle–the whole gang– could not be nicer and their products are like non other offered locally–one stop shopping for cheese, wines, specialty items–just a real treat to shop there!


      1. It’s definitely been a challenge and it is lots of work chopping and blending and cooking, we have spent many late nights prepping, but overall most of us (4 are doing it) have liked it and would try it again. It is quite expensive as it includes all sorts of specialty ingredients and everything organic (shopping was a challenge to find everything, even using the Common Crow where we found a lot of stuff, but not everything), we have probably spent $200 each and that doesn’t include the stuff we already had like olive oil, balsamic, etc. And of course it isn’t much food, so I’m not sure it’s really worth it, but I have been wanting to try it for a while, it is much better to do with others to share in the work and the misery. I will probably incorporate some things into my regular life, there have been a bunch of yummy recipes that I will use again, I like the idea of a smoothie for breakfast (I don’t like having to wait until 10am, very weak in the morning as it only allows a lukewarm water with lemon and some herbal tea before 10am.

        Gwyneth has a 3-day winter detox version on GOOP that she posted around Christmas, that one looks more doable and more real solid food. We might even do it next as a way to wean our way back in to a more “normal” diet.


        1. Oh and thanks again for the tip on Savour, will definitely go once I’m done. Would also love to try one of their wine courses or chef’s tables, very impressed with what you and others have said and written on those events.


  2. You are welcome for Savour tip–really, too, thanks to Toby and Joey!

    Sounds like fun to do this with cousins–well maybe not exactly fun, but better than on your own, and more economical, too. I don’t see my husband and son (who eats at least 4 giant meals a day and is rail thin) going along with the 5-day program–I could probably work the 3-day in.

    This week I am glued to my editing station, transferring hundreds and hundreds of hours of footage for my Monarch Butterfly film. Much waiting for giant files to move through harddrives and I am happy to be chatting with you while working!! Thank you for all the goop/Gweneth real info, ie. cost and time consuming!


  3. Wow this is very timely with the great freeze ongoing nothing warms you like these soups not matter what or type. My younger brother is the same can eat enough for three people is stay thin but not as much as when he was younger age has caught up 🙂


  4. I made this today, incredible! My husband is going to love it. I happened to be grocery shopping today and a tube of tomato paste caught my eye and sparked my memory. I was able to locate the recipe on my phone, bought all the ingredients, just finished simmering. I did not see when to add the paste in the recipe though, so I just added it when I thought appropriate. Thank you for sharing with us!


  5. I think I see carrots too ~ but not the summer squash. Two cups of vegetable stock were added so I think this is probably a yummy soup, welcoming slight “put and takes” I may add a small bit of kale, since I alway have it, and a pinch or so of nutmeg. However ~ the recipe reads great as posted and looks like a winner to me ~


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