VEGAN TUSCAN VEGETABLE SOUP
We were hungry for a new SOUP recipe and I found this one, online....and made some changes to it to "convert" it.... I hope you like this recipe as well as we do!
1 (15 ounce) can Canellini Beans, drained & rinsed
1 Tab. Oil
1/2 large Onion, diced (about a 1/2 cup)
2 Carrots, diced (about a 1/2 cup)
2 Stalks of Celery, diced, (about a 1/2 cup)
1 small Zucchini, shredded, (about a 1/2 cup)
1 clove of Garlic, minced
1 Tab. chopped fresh Thyme or 1 tsp. dried Thyme
2 tsp. fresh Sage leaves or 1/2 tsp. dried Sage
1/2 tsp Sea Salt
1/4 tsp. Cayenne Pepper
32 oz. of Vegan Chicken Broth (McKay's Seasoning is great)
1 - 14.5 ounce can of diced tomatoes (I made a double recipe and used a quart of my home canned tomatoes)
2 cups chopped Spinach Leaves
In a small bowl mash half of the beans with a masher or the back of a spoon and set aside.
Heat the oil in a large soup pot over medium high heat. Add the onions, carrots, celery, zucchini, garlic, thyme, sage, salt & cayenne pepper and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. And the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with vegan Sour Cream or Vegan Parmesan Cheese.