This is a classic Tuscan White Bean soup, and it’s one of my favorite vegan soups. It’s really easy and affordable to make. It has awesome flavor and is traditionally a vegetarian soup, so you can keep it vegan with some very simple substitutions. I hope you enjoy this vegan version!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
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1 onion
3 carrots
3 stalks of celery
12-14 oz kale
4 garlic cloves
1 tsp oregano
½ tsp thyme
½ tsp rosemary
½ tsp black pepper
¼ tsp red pepper flake
1 tsp salt
2 cans of white beans
8 cups vegetable broth
1 tsp salt
2 tbsp olive oil
vegan sausage
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Saute the onion, carrots, and celery in the bottom of a dutch oven or large pot for 7-8 minutes.
2. Add the garlic and saute for another 4-5 minutes.
3. Add the spices and kale and saute for 1-2 minutes.
4. Add the white beans, broth, salt, and olive oil, then bring to a boil.
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Saute the onion, carrots, and celery in the bottom of a dutch oven or large pot for 7-8 minutes.
2. Add the garlic and saute for another 4-5 minutes.
3. Add the spices and kale and saute for 1-2 minutes.
4. Add the white beans, broth, salt, and olive oil, then bring to a boil.
5. After bringing it to a boil, let it simmer for 20-25 minutes.
6. While the soup is cooking, cut up the vegan sausage and saute in a pan over medium heat.
7. Dish out the soup into bowls, and add vegan sausage.
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