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Take a look at this Tuscan Kale and White Bean Soup by plantbased.traveler 😋 It is wholesome, hearty, and so scrumptious! Get the recipe beneath! ❤️
(Makes 2 servings)
6 massive Tuscan kale leaves, stemmed and roughly chopped
2 cups cannellini or every other white bean, cooked and rinsed
1 medium candy onion
three massive garlic cloves
1 massive carrot
1-2 celery stalks
1 14 oz (400 g) can fire-roasted tomatoes
1 tbsp olive oil
four cups veggie broth
1 tsp dried thyme and rosemary every (or a few recent sprigs)
1 tbsp miso paste (will be omitted)
half cup water
Sea salt and black pepper to style
Day previous crusty bread, lower into massive cubes
1-2 tbsp olive oil
2 garlic cloves, evenly smashed
Finely cube onion, carrot, celery, and mince garlic.
Warmth up olive oil in a Dutch oven (or deep pan with lid), and sauté onions, carrot and celery for about 10 minutes till aromatic. Add minced garlic in direction of the tip.
Add thyme and rosemary, and toast for 30 seconds, then pour within the canned tomatoes, vegetable broth, and beans.
Carry to a boil, cowl, and let simmer for 15 minutes.
Take away 2 cups of the soup, mix with half cup of water till easy, and add combine again to the pot.
Add chopped kale, and simmer for a number of extra minutes. Season to style with sea salt and black pepper.
For the croutons, warmth up olive oil, toast garlic till aromatic (put aside and use it in one other recipe), then add bread cubes and fry till browned. High with some grated vegan parmesan.
Serve sizzling soup with croutons, and revel in!