Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons
Ingredients
Soup
- 6 large Tuscan kale leaves
- 2 cups cannellini beans
- 1 medium sweet onion
- 3 garlic cloves
- 1 carrot
- 1-2 celery stalks
- 1 14 oz can fire-roasted tomatoes
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon miso paste
- 1/2 cup water
- Sea salt to taste
- Black pepper to taste
Croutons
- Day old crusty Tuscan bread
- 1-2 tablespoons 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 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, 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 of water until smooth, and add back to the pot.
Add chopped kale and simmer for a few more minutes. Season to taste with sea salt and black pepper.
For the croutons, heat olive oil, toast garlic until fragrant and set aside for another use, then toss bread cubes in the garlic oil until browned. Top with grated vegan parmesan.
Serve the soup with the croutons and enjoy.
