Vegan Smoky Ravioli Soup

Vegan Smoky Ravioli Soup

This smoky, hearty soup is perfect for a fall Sunday dinner, and the leftovers reheat perfectly for a next-day lunch.

Ingredients
3 tablespoons olive oil
2 slices of Lightlife smoky tempeh strips, cut into 1-inch pieces
1 small yellow onion, peeled and chopped
2 large cloves of garlic, sliced
1 leek trimmed and thinly sliced
3 carrots, sliced into rounds
2 ribs of celery, sliced
1 zucchini, chopped
3 small red potatoes, chopped
1 tablespoon tomato paste
1/4 cup red wine
pinch of red pepper flakes
2 sprigs fresh thyme
4 cups vegetable stock
1/4 teaspoon liquid smoke
1 teaspoon browning sauce or molasses
1 15-oz can of cooked chickpeas, rinsed
1 28-oz can of peeled, fire roasted San Marzano tomatoes with juice
salt and pepper to taste
1 cup lacinato kale, finely sliced
1 8-oz. package of vegan ravioli (I use Rising Moon Organics Spinach Florentine)

Directions
Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the tempeh strips and cook for 2 minutes each side, until beginning to brown. Add the other tablespoon of olive oil, chopped onion, garlic and leek. Cook over medium heat until softened, stirring occasionally. Add carrot, potato and celery, and continue to cook for a few more minutes. Add the tomato paste and stir to coat the vegetables evenly. Add the wine and scrape up any burnt bits at the bottom of the pot. Add the pepper flakes, thyme, stock, liquid smoke, browning sauce/molasses, zucchini and chickpeas. Drain the tomato juice from the can into the pot, and then use a fork or cocktail muddler to gently smash the tomatoes in the can. Add the smashed tomatoes, generously salt and pepper to taste, and stir everything together. Bring the soup to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until the potatoes become just tender. Add the kale and ravioli, and cook until ravioli are done, 7-9 minutes or according to package directions. Discard thyme sprigs and serve with a slice of flavorful bread (think: garlic bread or toasted rosemary sourdough).

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