Tuscan White Bean Soup
It’s a very rainy day here in Colorado… with looks of it turning into a rainy (and possibly, snowy) week.
Rain or snow… either is a call for soup on the menu. Especially a soup that makes for excellent leftovers and freezes well for future rainy days.
This vegan, paleo and gluten-free soup is one of my new favorites. It’s adapted from is a meat soup recipe by Bon Appetit, which is excellent (Spicy Sausage and White Bean Soup). But in an effort to find more plant-based meals that my meat-preferring husband will also enjoy, I gave it a vegetarian/vegan makeover.
Tip: Use a mini food processor to chop all of the ingredients and save yourself a lot of time!
Vegan, Paleo Tuscan White Bean Soup
Ingredients (serves 4-6):
- Olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 bell pepper (red, orange or yellow)
- 2 tbsp. fresh thyme
- 2 tbsp. fresh or dried oregano
- Salt & pepper to taste
- 1/2 tsp. red pepper flakes (optional)
- 4 cups of vegetable stock
- One 28 oz. can of diced tomatoes
- Two 15 oz. cans of white cannellini beans, drained
- 1/2 c. of unsweetened almond milk
- 1 cup of kale, cut into thin ribbons
- Parmesan cheese to garnish (optional, omit if vegan)
Heat oil in a pot on medium heat. Add the garlic for about 5 minutes until slightly browned. Add the onion, peppers, thyme, oregano, salt/pepper and red pepper flakes. Sautee and stir occasionally until the onions are translucent (about 7-8 minutes).
Add the stock and tomatoes with their juices. Bring to a boil and then reduce heat and simmer for about 15 minutes.
Mash one can of cannellini beans with a fork (or, put in food processor and pulse about five times). Add the mashed beans and stir. Then add the other can of beans along with the almond milk and kale. Let simmer another 10 minutes before serving. Top with Parmesan or, for vegans, fresh thyme.
Looking for more healthy soup recipes? Try the slow-cooker lentil, sweet potato and kale soup next!