TUSCAN SOUP WITH WHITE BEANS

Vegan

Tuscan Soup With White Beans

Ready in just 30 minutes, this Tuscan bean soup has a rich umami flavor thanks to the addition of smoked paprika and fennel.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 6
Calories 237 kcal

Ingredients
  

  • 1 bulb fennel
  • 2 bunches Tuscan kale or other dark leafy greens Swiss chard, spinach, mustard greens
  • 2 15- ounce cans cannellini beans
  • 2 tablespoons olive oil
  • 2 28- ounce cans diced tomatoes San Marzano, if possible
  • 4 cups vegetable broth or canned broth
  • 2 cups water
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Vegan Parmesan cheese to garnish (optional) VioLife has a Parmesan Cheese that comes in block form just like Parmesan. This brand is quite tasty and melts great

Instructions
 

  • Chop the fennel bulb (reserve some sprigs for a garnish). Wash and roughly chop the kale.
  • Drain and rinse the cannellini beans.
  • In a large pot or Dutch oven, heat the olive oil over medium high heat, then sauté the fennel for 5 minutes.
  • Add the canned tomatoes with their juices and simmer for 8 minutes.
  • Add the vegetable broth, water and cannellini beans.
  • Bring to a boil.
  • Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika, and kosher salt.
  • Add the kale and simmer until tender, about 5 minutes.
  • Serve garnished with grated vegan Parmasean cheese and fennel sprigs.
  • Store refrigerated for 3 days or frozen up to 3 months.
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