Tuscan Kale and White Bean Soup with Garlic Parmesan Croutons
Ingredients
Soup
- 5-6 large Tuscan kale leaves, stemmed and roughly chopped
- 2 cups cannellini or other white beans, cooked and rinsed
- 1 medium sweet onion
- 3 large garlic cloves
- 1 large carrot
- 1-2 celery stalks
- 1 14 oz can fire-roasted chopped tomatoes
- 1 tablespoon olive oil
- 4 cups veggie broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon miso paste (can be omitted)
- 1/2 cup water
- Sea salt and black pepper to taste
Croutons
- Day old crusty Tuscan bread, cut into large cubes
- 1-2 tablespoons olive oil
- 2 garlic cloves, lightly smashed
- Vegan parmesan
Preparation
Soup
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 fragrant. 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.
Remove 2 cups of the soup, blend with 1/2 cup of water until smooth, and add 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
Heat up olive oil, toast garlic until fragrant (set aside for another use), then add bread cubes and fry until browned. Top with grated vegan parmesan.
Serving
Serve hot soup with croutons and enjoy.
