Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons
Ingredients
Soup
- 6 large Tuscan kale leaves, stemmed and roughly chopped
- 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, 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 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.
For the croutons, heat up olive oil, toast garlic until fragrant (set it aside and use it for another recipe), then toss bread in the garlic oil until browned. Top with some grated vegan parmesan.
Serve soup with croutons, and enjoy!
