Tuscan White Bean Soup with Fennel & Kale
Tasty. Easy. Healthy. This vegan, Tuscan-style bean soup will become a favorite on your dinner table.
Make it now!
This easy, healthy vegan white bean soup is perfect for a light summer meal or for warming up on a blustery winter day. Serve it with a crisp salad and a chunk of crusty garlic bread.
Ingredients:
1 fennel bulb with its stems, chopped
2 tablespoons olive oil
1 onion, diced
8 cloves garlic, minced
1 can of San Marzano tomatoes
2 cans of cannellini beans
1 bunch of kale, chopped or torn into bite-sized pieces
Ingredients:
2 tablespoons tomato paste
1 tablespoon miso paste
3 cups vegetable broth
½ teaspoon dried thyme (or a few sprigs of fresh thyme)
¼ teaspoon white pepper
½ teaspoon red pepper flakes
2 tablespoons dry white wine
Tools:
- Knife
- Cutting Board
- Colander
- A dutch oven...
- Or other large pot
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Sauté the onion, garlic, and fennel
Warm the olive oil in a large pot over medium-high heat. Add the onion and fennel, stirring occasionally until the onion begins to turn translucent. Then, stir in the garlic.
1
Add the miso and the tomato paste
When the garlic becomes fragrant, add in the tomato paste and miso paste. Stir occasionally until the tomato paste darkens slightly.
2
Add the beans, broth, tomatoes, and spices
Add the cannellini beans, vegetable broth, tomatoes, thyme, white pepper, and red pepper flakes. Use a wooden spoon to gently smash the tomatoes into smaller, irregular pieces.
3
Add the kale and wine
Bring to a simmer, then stir in the kale and the white wine. Continue simmering over low-medium heat until the kale is soft and the flavors are well-combined. Taste, and add salt and pepper if needed. Drizzle with a small amount of olive oil to serve.
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