Ever since we learned our granddaughter has an egg sensitivity, we have been eating more plant-based and vegan meals. Recently I discovered a really great website, A Couple Cooks. Sonja and Alex, the authors of this blog have some terrific ideas for meals – some vegan, some vegetarian, some whole food – as well as other information about travel and lifestyles.
As I write this post, we are feeling the beginning effects of the COVID-19 pandemic here in Massachusetts. We are hunkering down so as not to contribute to the spread of the virus, and so a little comfort food seemed in order. This tuscan bean soup was warm and comforting and easy to make. The only change needed was to substitute celery for fennel due to being unable to purchase fennel when I shopped. Still delicious!
Tuscan Soup With White Beans
- 1 bulb fennel
- 2 bunches Tuscan kale or other dark leafy greens
- 2 15-oz cans cannellini beans
- 2 T olive oil
- 2 28-oz cans diced tomatoes (San Marzano if possible)
- 4 cups vegetable broth (or canned broth)
- 2 cups water
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- Pecorino cheese to garnish (optional)
- Chop the fennel bulb (reserve some springs for a garnish). Wash and roughly chop the kale. Drain and rinse the cannellini beans.
- In a large pot or Dutch oven, heat the olive oil over medium high heat, the saute the fennel for 5 minutes.
- Add the canned tomatoes with their juices and simmer for 8 minutes.
- Add the vegetable broth, water, and cannellini beans. Bring to a boil.
- Reduce to a simmer and add the red pepper flakes, dried basil, smoked paprika and kosher salt.
- Add the kale and simmer until tender, about 5 minutes. Serve garnished with grated Pecorino (if not going vegan) and fennel springs.