Tuscan Kale and White Bean Soup
Ingredients
- 6 large Tuscan kale leaves, stemmed and roughly chopped
- 2 cups cannellini or any other white bean, cooked and rinsed
- 1 medium sweet onion
- 3 large garlic cloves
- 1 large carrot
- 1-2 celery stalks
- 1 14 oz (400 g) can fire-roasted tomatoes
- 1 tbsp olive oil
- 4 cups veggie broth
- 1 tsp dried thyme and rosemary each (or a couple of fresh sprigs)
- 1 tbsp miso paste (can be omitted)
- 1/2 cup water
- Sea salt and black pepper to taste
Croutons
- Day old crusty bread, cut into large cubes
- 1-2 tbsp olive oil
- 2 garlic cloves, lightly smashed
- Vegan parmesan
Preparation
Finely dice onion, carrot, celery, and mince garlic
Heat up olive oil in a Dutch oven and sauté onions, carrot and celery for about 10 minutes until fragrant, then add minced garlic towards the end
Add thyme and rosemary, and toast 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
Add chopped kale, and simmer for a few more minutes, then season to taste with sea salt and black pepper
Croutons
Heat up olive oil, toast garlic until fragrant, set aside and use it in another recipe, then add bread cubes and fry until browned
Top with some grated vegan parmesan
