In a hurry and hungry? Why not have soup and salad in the same bowl ready in a jiffy? This hearty soup is easy and quick with just a couple of steps, and ready to eat in 10 minutes. I used French bread as croutons to soak up all the broth so it became "bread stew."
INGREDIENTS
1 yellow onion, chopped
1 clove garlic, minced
3 carrots, chopped
2 ribs celery, chopped
2 cans cannellini beans, drained & rinsed
6 cups vegetable broth
28oz can diced tomatoes
1.5 tsp Italian seasoning
1 bunch kale, destemmed & chopped
Vegan parmesan cheese
Croutons or bread (optional)
DIRECTIONS
1. In a large pot or dutch oven over medium high heat with 1 Tbsp oil, saute onions, carrots, celery and garlic until softened, approximately 5 minutes. Stir in Italian seasonings and saute for 30 seconds to release aromatics.
2. Add vegetable broth, tomatoes including juice and beans. Bring to boil, add chopped kale. Return to boil, reduce heat to low, cover and simmer for 10 to 15 minutes. Season with salt and pepper to taste.
3. Serve with croutons and vegan parmesan cheese if desired.
