Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons
Ingredients
Soup
- 6 large Tuscan kale leaves
- 2 cups cannellini beans, cooked and rinsed
- 1 medium sweet onion
- 3 garlic cloves
- 1 carrot
- 1-2 celery stalks
- 1 14 oz can fire-roasted tomatoes
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp miso paste
- 1/2 cup water
- Sea salt and black pepper to taste
Croutons
- Day old crusty Tuscan or sourdough bread
- 1-2 tbsp olive oil
- 2 garlic cloves
- Vegan parmesan
Preparation
Finely dice the onion, carrot, celery, and mince the garlic.
Heat olive oil in a Dutch oven or deep pan with a lid, and sauté the onions, carrot, and celery for about 10 minutes until lightly browned and fragrant. Add the minced garlic towards the end.
Add the thyme and rosemary, stir for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
Bring to a boil, cover, and let simmer for 15 minutes.
Optionally, remove 2 cups of the soup, blend with 1/2 cup water until smooth, and add back to the pot.
Add the chopped kale and simmer for a few more minutes. Season to taste with sea salt and black pepper.
For the croutons, heat olive oil in a pan, toast the garlic until fragrant and set it aside for another use, then toss the bread in the garlic oil until browned. Top with grated vegan parmesan.
Serve the soup with the croutons.
