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Tuscan Bean Soup
[Vegan]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Tuscan Bean Soup [Vegan]

6-8

Dairy Free

Vegan

This soup is a variation of the Tuscan bean soups from the Tuscany region of Italy. Along with cooked white beans, its made with onion, carrots, celery, garlic, farro, ripe tomatoes and tomato pulp, herbs and lots of fresh spinach.

Ingredients You Need for Tuscan Bean Soup [Vegan]

2 tablespoons (tbsp) olive oil, extra virgin
2 medium-size (or one large) cooking onions, diced
2-3 carrots, diced
2-3 celery ribs, diced
2-3 garlic cloves, grated
Herbs: 1/2 teaspoon dry oregano, 1 sprig rosemary (or 1 teaspoon dry), 1 bay leaf
Ground pepper and salt, to taste
1/2 cup farro or brown rice
7 cups veggie broth, homemade or a good quality low sodium store-bought kind
1 1/2 cups fresh ripe tomatoes + their juices, diced * (see note)
1 cup tomato pulp
About 800 gr white beans, cooked (pre-soaked and boiled or two X 400 gr cans/tins/jars)
2 tablespoons nutritional yeast (or grated parmesan)
2 tablespoons white wine vinegar
3-4 cups baby spinach leaves
Add later on: 2 to 4 cups of water as soup thickens
Garnish: fresh parsley leaves, finely chopped

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How to Prepare Tuscan Bean Soup [Vegan]

Heat the olive oil in a large soup pot over medium-high heat.
Add the onion, carrots, celery, grated garlic, herbs, salt and pepper. Lower heat and sauté until the vegetables are tender, about 4 minutes.
Add the dry farro (or brown rice) and sauté for 2 minutes.
Add the veggie broth, tomatoes with their juices and tomato pulp and nutritional yeast. Mix well.
Add the beans and bring to the boil. Immediately reduce heat to a simmer and with lid half on, allow to simmer for 30 to 40 minutes, until farro is tender.
When farro is tender, add the baby spinach in handfuls and the white wine vinegar. Mix until the spinach is wilted.
Serve in deep bowls with fresh parsley, ground pepper and crusty bread on the side. Store leftovers in a sealed container in fridge. The soup will thicken with time, so go ahead and add a few cups of water.
Bon appétit!