Tuscan Butter Bean Soup/Stew

I can't decide whether this recipe is a soup or a stew. What I do know, however, is it is one of the most frequently requested recipes I make. Butter Beans are often difficult to find. I buy them from Walmart or by the case from Amazon. Cannellini beans are a great substitute.

INGREDIENTS

1 yellow onion, chopped

3 carrots, chopped

3 cloves garlic, minced

1 Tbsp Italian seasoning

1/8 tsp chili pepper flakes

2 Tbsp tomato paste

1/3 cup sundried tomatoes(reserve oil)

1/3 cup white wine (optional)

4 cups 'no chicken' flavored vegetable broth

2 x 15oz cans butter beans, drained & rinsed

1 bunch lacinato/tuscan kale, destemmed and roughly chopped

1 cup plant-based creamer/milk

1 Tbsp dijon mustard

1 Tbsp cornstarch

DIRECTIONS

1. Place a stockpot over medium-high heat with 1-2 Tbsp of oil reserved from the sundried tomatoes. Sauté onions and carrots for 10 minutes. Season well with salt and pepper.

2.Stir in Italian seasoning, garlic and chili peppers; continue to sauté another minute. Add tomato paste and continue to cook, stirring continuously, until tomato paste darkens, approximately 2 minutes. Add white wine (optional) simmer for 2-3 minutes. Add chicken flavored vegetable broth, sundried tomatoes, beans and 1/2 tsp salt Bring to boil. Lower heat, partially cover pot and simmer until carrots tender, approximately 15 to 20 minutes.

3. Stir in chopped kale, return to simmer and cook another 5 minutes.

4. Wisk together plant-based creamer/milk, dijon mustard and cornstarch. Stir into stockpot until well combined. Continue to simmer another 4-5 minutes. Taste and adjust seasonings.

5. Serve with Italian bread, vegan parmesan cheese and chili pepper flakes.