Meatless Monday Gluten-Free Vegan Escarole and White Bean Soup with Tomato and Garlic Foccacia | Miratel Solutions

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Meatless Monday Gluten-Free Vegan Escarole and White Bean Soup with Tomato and Garlic Foccacia

Welcome to the Miratel blog for the last installment of 2018 of our Meatless Monday vegan recipe share series. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Whether you’re a full-time vegan or not, it can seem daunting to make a plant-based meal that is satisfying but our weekly recipe series aims to accomplish just that. Today’s recipes for escarole and white soup with tomato and garlic foccacia are excellent examples of animal-product-free dishes that will leaving you feeling nourished and fulfilled. These great recipes come from our vegan friends at One Green Planet.

Escarole and White SBean oup Ingredients:

  • 1 pound dried cannellini beans, picked over and rinsedmeatless monday vegan escarole and white bean soup
  • 2 tablespoons extra-virgin olive oil
  • 5 or 6 cloves garlic, minced
  • 2 stalks celery, very thinly sliced, plus any leaves from the head of celery
  • 4 large leeks, white and light green part thinly sliced (about 3 cups)
  • Pinch of red pepper flakes
  • 3 heads escarole, well-washed and chopped (about 10-12 cups)
  • 4 cups vegetable stock (preferably a chicken-style variety)
  • 1 15-oz can tomatoes, with juice, well chopped (or use Eden brand diced tomatoes, which are already finely chopped)
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped flat-leaf parsley


  1. Soak the beans overnight, or use the quick soak method. Drain. Place the beans in a large pot with water to cover by two inches. Bring to a boil, then reduce heat to a simmer and cook until beans are completely tender, about 45 to 75 minutes depending on the freshness of your beans. If you’re not using them immediately, let the beans cool in the cooking liquid. If you are using them now, drain and reserve the liquid.
  2. Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the garlic, celery, leeks and red pepper flakes. Sauté for 10 minutes.
  3. Add the escarole and cook for one minute, until it wilts. Add the beans, stock, tomatoes, pepper, and 3 cups of reserved bean cooking liquid. Bring to a boil, then reduce heat and simmer for 30 minutes. Add the basil and parsley and serve.

Tomato and Garlic Foccacia Ingredients:

  • Cooking spraymeatless monday vegan foccacia
  • 2 Tbs. flaxseed + 6 Tbs. warm water
  • 1 package dry active yeast
  • 2 cups warm water
  • 2 tsp. + 1 Tbs. sugar, divided
  • 2 3/4 cup gluten-free, all-purpose flour
  • 1 tsp. xanthan gum or guar gum
  • 1 Tbs. sugar
  • 1 ½ tsp. Kosher salt + more for garnish
  • ½ tsp. garlic powder
  • ½ tsp. dried thyme
  • 1 tsp. vinegar
  • 4 Tbs. extra-virgin olive oil
  • 2 large Roma tomatoes, sliced
  • 2 cloves garlic, minced
  • 1 Tbs. fresh oregano, chopped
  • 1 Tbs. fresh basil, chopped


  1. Spray some oil on a 9 x 13 baking sheet. Cover with parchment paper and spray the top with more cooking spray. Dust the pan with some flour and set aside.
  2. In a mug or small bowl, combine the flaxseed with one cup of warm water. Mix and let stand for 10 minutes until it is a thick gel. In a 2-cup mixing cup, combine 2 cups warm water with the yeast. Add 2 tsp. of sugar to feed the yeast. Stir and let sit for 10 minutes until it gets thick and frothy.
  3. In a large bowl, combine the flour, xanthan gum, the remaining Tbs. of sugar, salt, garlic powder and thyme. Mix them well. To the dry ingredients add the flax gel, vinegar, oil and the yeast mixture. Mix well with a wooden spoon until you have a thick batter.
  4. Preheat the oven to 400 degrees. Transfer the batter to the baking sheet, spreading it evenly with a flat spatula. Cover the pan loosely with plastic wrap and then a damp cloth. Set the pan in a warm place (I put mine on top of the stove) and let the dough rise for 1 hour. The dough should puff up and almost double in size.
  5. When the dough has risen, brush the top with some oil. Press the tomato slices into the dough at various depths – you want to see tomatoes towards the middle when you cut the bread. Sprinkle garlic, coarse salt and fresh herbs over the top.
  6. Bake the dough for 30-40 minutes, depending on your oven. Using the parchment paper, lift the bread out of the pan and put it on a metal rack to cool for at least 10 minutes. Cut into squares and serve.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

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