Tuscan White Bean Soup
Tuscan White Bean Soup is a hearty bean soup full of the goodness of carrots , onions, kale, and flavored with vegan "chicken" broth, white wine, rosemary and thyme. Serve it with a crusty vegan and gluten free baguette, like Udis, and you'll want to sop up every last bit in the bowl.
Equipment
- large pan
- large pot
- Blender
Ingredients
- 1 cup Yellow Onion sliced, about 1 large
- 1 cup Carrots sliced, about 2 large carrots
- 1 cup Fennel chopped, about 1/2 large bulb
- oil or water
- 1 cup Kale chopped and stiff veins discarded
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Fresh Thyme finely chopped
- 2 Tablespoons Fresh Rosemary finely chopped
- 4 cans Great Northern White Beans drained and rinced, ok to substitue soaked dried beans
- 6 Tablespoons "Vegan "Chicken" Bouillon or your favorite equivalent
- 6 cups water
- 1 cup white wine vegan, I use Sutter Home
- Vegan Parmesan to garnish (optional)
Instructions
- Slice the carrots in to thin discs and dice the fennel and onion.
- Add a small amount of water or oil to a large non stick pan, and cook the carrots, onion and fennel over medium heat until the onion is translucent, occasionally giving a stir.
- Chop the kale making sure to remove and discard the tough veins. Set aside.
- While the vegetable are softening, measure 6 Tablespoons of Vegan "Chicken" Bouillon mix with 6 cups of water into the blender.
- Drain one can of the Great Northern Beans and add it to the Blender with the Broth mixture. Blend until smooth.
- Prepare the herbs and stir the garlic, thyme, rosemary and thyme into the vegetable mixture.
- Drain and rinse the remaining three cans of beans.
- Add the beans, vegetable mixture, the broth mixture, and the white wine to a large pot.
- Stir. Continue heating until the mixture comes to a low boil.
- Reduce the heat. Stir in the reserved four cups of chopped kale.
- Let the soup simmer until ready to serve.
- Ladle into bowls and top with vegan Parmesan to serve!
- Enjoy!