A wonderful hearty veggie filled vegan soup version of Tuscan Ribollita that's easy to make! I decided to veganize this tasty dish and also make it bariatric friendly! It's got a great distinctive taste that warms your heart! Enjoy!
Ingredients
2 large carrots
1 whole red onion
4 garlic cloves
1 bunch of kale
2 cans cannellini beans rinsed and drained
16 oz vegetable stock
3 cups of water
2 or 3 cans of diced tomatoes
1 tbsp olive oil
1 tbsp fennel seeds
Salt
Pepper
Chili flakes (season to how spicy you want it)
Ciabatta bread or bread of choice or not bread at all
Feeds 4-6 people
Prepare and Wash all produce
Peel and dice carrots
Dice red onion
Mince or grate garlic cloves
Finely chop kale (stems and ribs removed)
In a large pot, add olive oil on low-medium heat, add carrots, garlic, onions, fennel seeds and chili flakes. Stir on occasion and until veggies are soft.
Once veggies are soft, add beans, tomatoes, vegetable stock, 3 cups of water to the pot and season with salt and pepper. Bring the heat to medium-high until it boils. Once it boils, lower the heat and let simmer 20 minutes. Stir occasionally.
Add the kale to the pot, stir and let simmer 3-10 minutes until soft.
Feel free to add ciabatta or bread if choice to the soup. I didn’t add bread but I offered parmesan whips to guests that were not vegan and they really enjoyed the whips in the soup! (Whips are a high protein low carb healthy cheese snack that can be found at most grocery stores )
Take off the heat and serve! But be careful it’s hot! Season with salt and pepper to taste!
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