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Vegan Tuscan Bean Soup

2 tablespoons extra virgin olive oil 1 medium yellow onion, diced 2 medium carrots, diced 2 stalks celery, diced 1 medium zucchini, diced 1 yellow summer squash, diced 4 cloves garlic, pressed 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 quart vegetable broth 2 (14 ounce) cans cannellini beans, drained and rinsed 1 (14 ounce) can no-salt-added diced tomatoes with juices 3 cups chopped kale, ribs removed 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 tablespoon white sugar 1 tablespoon white wine vinegar Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve with a side of crusty bread. Notes: Non-vegan eaters may substitute chicken broth for vegetable broth and can top soup with Parmesan or Dubliner cheese. *Alternatively, transfer small amounts to a counter top blender and puree as desired.

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