Baked on the Bright Side

Rudi's Multigrain Mock Tortilla Soup by guest blogger Amie Valpone

April 5, 2012


  • 2 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 tsp. chili powder
  • 2 pints cherry tomatoes, halved
  • 1 can (15 ounces) white beans, rinsed and drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 1 cup water
  • 1 cup corn kernels
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 2 slices Rudi’s Multigrain bread, toasted and cut into 1/4 inch squares
  • 2 Tbsp. fresh lime juice, plus lime wedges for serving


  1. In a large saucepan, heat oil over medium heat. Cook garlic and chili powder; cook for 2 minutes then add tomatoes, beans, chickpeas, vegetable broth, water, corn, sea salt and pepper.
  2. Bring soup to a boil then reduce to a simmer for another 5 minutes.
  3. Remove from heat; add Rudi’s bread pieces and lime juice.
  4. Transfer to serving bowls. Serve with lime wedges.
  5. Enjoy.

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

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