I’m not that much of a soup maker, but Yumi from time to time, will take to the kitchen to make soup. While she cooked this batch, she wasn’t around for writing up the post, so I’ll be doing it—with all credit going to her for making a delicious meal.
I just noticed that if you lose the bacon and use vegetable broth and you’ve got a perfect vegan soup!
That said, I do not know where she got the recipe, so apologies if the original author happens to stumble across this. Leave a comment and I will be sure to give you full credit in the post.
What you’ll need:
- 3 cloves garlic, smooshed, smashed, or crushed.
- 1 small onion, coarsely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped (feel free to leave it out: celery is to flavor, as beige is to color)
- 4 oz (or a LOT more) bacon, chopped
- 0.5 cups olive oil, divided
- 15-can of whole, peeled tomatoes (keep the liquid in the can)
- 3 15-oz cans of cannellini beans, drained
- 2 cups chicken or vegetable broth
- 1 sprig fresh rosemary
- 1 bunch of kale, chopped
- Panko for topping (toasted or not)
- Grated Parmesan for topping (or fake, vegan cheese)
What to do:
Add 2T olive oil to a medium-large pot, and sauté the garlic, onion, carrot, celery and bacon over medium heat until the onions soften a bit (5 minutes or so).
Next, add the tomatoes and their juices, the beans, broth and the rosemary. Cover and simmer until the beans begin to break up (about 1 hour).
Add the kale, stir it in well, and cook about 5-10 minutes more at medium heat. At this point, you can stir in the panko, if you like disgusting, soggy bread.
Or ladle the soup into serving bowls, drizzle with remaining olive oil, and top with the panko and Parmesan.
Serve piping hot.