Tuscan White Bean Soup

Submitted by Chef #306791

"My family loves this hearty soup. The taste is similar to an onion soup but MUCH better. The best part of it is that its vegan ( if you leave off the parmesan cheese and make sure you are using a vegan vegetable stock) which is great for my teen daughter. Enjoy!"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4-6

ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 potato, peeled and cubed
• 2 leeks, roughly chopped
• 1 (14 ounce) can cannellini beans
• 5 cups vegetable stock
• 1⁄2 head savoy cabbage, shredded
• fresh flat leaf parsley
• parmesan cheese, for sprinkling on top

directions

1. In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
2. Add in Vegetable Stock. Cover and simmer for 15 minutes.
3. Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
4. Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
5. Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.

Reviews

[Irmgard]

Apart from a slight difference in quantities used, this is identical to the Tuscan white bean soup this I make. I guess I'm not the only one who gets recipes from Canadian Living!