Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons
Ingredients
Soup
- 6 large Tuscan kale leaves
- 2 cups cooked and rinsed cannellini beans
- 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 to taste
- 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 onion, carrot, celery, and mince garlic.
Heat up olive oil in a Dutch oven or deep pan with lid, and sauté onions, carrot and celery for about 10 minutes until lightly browned and fragrant. Add minced garlic towards the end.
Add thyme and rosemary, and 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.
Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot. For a more “brothy” soup, omit this step.
Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.
Serve soup with croutons, and enjoy!
Croutons
Heat up olive oil, toast garlic until fragrant and set aside for another use, then toss bread in the garlic oil until browned. Top with grated vegan parmesan.
