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Online Event: Simple Soups with Chef Ellen Kanner

Learn the secrets of making soups that are simple, yet deeply flavorful, comforting and nourishing. Award-winning vegan cookbook author Ellen Kanner shows you how to use basic, accessible and affordable ingredients to make a mushroom barley soup and pappa al pomodoro, an Italian tomato-bread soup. Space is limited for this online event. Registration is required. Zoom link will be emailed to registrants within 24 hours of the event start time. Ages 19 yrs.+

Pappa al Pomodoro (Italian tomato and bread soup)

Ingredients:

• 1/2 bunch kale or other greens, tough center stems removed
• 2 tablespoons olive oil plus a little more to finish
• 1 small onion, chopped
• 3 garlic cloves, chopped
• pinch red pepper flakes
• 1 28-ounce can chopped tomatoes or 1-1/2 pounds fresh tomatoes peeled, seeded and chopped
• 3 cups stale bread cubes made from 4 or 5 slices of bread
• 2 to 3 cups water or vegetable broth
• sea salt
• fresh pepper
• 1 handful fresh basil leaves

Kitchen Tools:

• measuring spoons
• measuring cup
• chef’s knife
• sieve/strainer
• large mixing spoon, preferably wooden
• ladle
• large soup pot

Mushroom Barley Soup

Ingredients:

• 1 ounce (roughly 1 cup) dried mushrooms, preferably organic
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 carrots, peeled and chopped (about 1-1/2 cups)
• 1 cup pearled barley
• 8 ounces (1/2 pound) fresh mushrooms, preferably organic, wiped clean and chopped
• 1 bay leaf
• sea salt and pepper to taste

Kitchen Tools:

• 2 large soup pots
• tea kettle
• measuring spoons
• measuring cup
• chef’s knife
• sieve/strainer
• large mixing spoon, preferably wooden
• ladle

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