Recipe: Tuscan White Bean and Garlic Greens Soup

I recently appeared on the cooking segment of WWLP-TV's "Mass Appeal" entertainment program and talked about making a Vegan Resolution for the New Year.  I also demonstrated how to make one of my favorite cold weather recipes, Tuscan White Bean and Garlic Greens Soup.  This is the perfect soup for a dreary winter day when you just want something that will warm you up quickly.  It has a light, yet savory broth made with fire-roasted tomatoes and seasoned with dried basil and oregano.  And it's satisfying, too, since it's loaded with fiber and protein from cannelini beans and red potatoes, plus calcium and iron from the huge bunch of kale.

I like to serve the soup garnished with a drizzle of parsley oil, my "go to" flavor enhancer.  Just drizzle a little bit on top for an extra kick of fresh garlic and parsley that will get the taste buds going.  You can also top the soup with a sprinkling of toasted pine nuts for a little bit of crunch.

This recipe and others like it can be found in my new cookbook, Easy Peasy Vegan Eats.

Tuscan White Bean and Garlic Greens Soup (serves 4-6)

1 Tbl olive oil 

1 medium onion, diced

2-3 cloves garlic, minced 

6 cups water 

2 carrots, peeled and cut into half moons 

2 medium red potatoes, cut into 1/2 in. cubes 

15 oz. can fire-roasted crushed tomatoes

1 tsp dried basil 

1 Tbl dried oregano 

1 tsp sea salt 

15 oz. can of cannellini beans, drained and rinsed

2 Tbl toasted pine nuts

1-2 Tbl olive oil

1-2 cloves garlic, minced

large bunch shredded kale, collard, Swiss chard or spinach 

sea salt, fresh crushed black pepper to taste

In a large soup pot, sauté onion and garlic in olive oil until translucent.  Add water, carrots and potatoes and bring to a boil.  Lower heat and simmer covered for 15-20 minutes, or until potatoes are soft.  Add beans, tomatoes, herbs and salt.  In a separate pan, heat pine nuts until fragrant and lightly browned, then set aside.  Heat olive oil in pan, and cook garlic until fragrant.  Stir in greens, sprinkle with salt, and cook several minutes or until wilted.  Ladle soup into bowls and top with sauteed greens and toasted pine nuts.  

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