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.
