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.
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.