TOMATO BASIL RIGATONI SOUP WITH GRILLED CHEESE CROUTONS

MAKES 12 CUPS SOUP; 3 CUPS CROUTONS

FOR TOMATO BASIL RIGATONI SOUP GATHER

4 garlic cloves

3 tablespoons olive oil, more

for garnish

¼ teaspoon red chili flakes,

more for garnish (optional) 2 (28 ounce) cans crushed

tomatoes

2 tablespoons sea salt

¼ cup agave nectar 3 tablespoons balsamic

vinegar

2 quarts vegetable stock

1 (8 ounce) package rigatoni 1 small bunch basil, for

garnish

MAKE IT

1. Mince garlic finely, or pass through garlic crusher.

2. Warm olive oil in a medium pot.

3. Add garlic and red chili flakes. Cook over low flame for 10 seconds.

4. Add crushed tomatoes, sea salt, agave nectar, balsamic vinegar, and vegetable stock.

5. Bring mixture to a boil and add rigatoni.

6. Cook for 12 to 15 minutes, or until noodles are al dente, while stirring occasionally.

7. Garnish with additional olive oil, chili flakes (optional), basil leaves, and grilled cheese croutons.

For Grilled Cheese Croutons GATHER

avocado oil cooking spray,

for pan

6 slices multigrain sandwich

bread

1½ cups shredded vegan mozzarella (we love Follow Your Heart)

MAKE IT

1. Warm a cast iron pan over high heat.

2. Spray pan with avocado cooking spray and add three slices of bread. 3. Sprinkle ½ cup of cheese onto each slice of bread and top with additional piece of bread.

4. Spray top of bread with more cooking spray.

5. Cook for 2 minutes or until first side is golden, pressing down with a spatula occasionally.

6. Flip each sandwich and cook for an additional 1 to 2 minutes, or until bread is golden.

7. Transfer sandwiches onto a cutting board and use a sharp knife to cut into crouton shapes.