Tuscan Kale and White Bean Soup
Ingredients
- 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 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
Croutons
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
Serving suggestions
Serve soup with croutons, and enjoy
