tuscan white bean bacon soup
A simple, cozy, filling soup to break up the holiday hubbub.
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 1/2 cup carrot, diced (about 1 large carrot)
- 1/2 cup celery, diced (about 2-3 ribs)
- 4 cloves garlic, minced
- 1 1/2 tsp Italian seasoning
- 1 tsp fresh rosemary, chopped
- 4-6 cups vegetable broth
- 2 parmesan rinds (omit for vegan)
- 4 cans white beans, drained (cannellini, Great Northern, etc.)
- 2 cups Tuscan kale, torn
- 4-5 strips tofu or regular bacon, torn
- 1/4 cup lemon juice
Instructions
- Melt butter in a large soup pot or Dutch oven. Stir in the onion, celery, and carrot until softened, about 5-8 minutes. Stir in the garlic, rosemary, and Italian seasoning until fragrant, about 1-2 minutes longer.
- Pour in 4 cups of broth; toss in the parmesan rinds (if using). bring to a simmer for 10-12 minutes, stirring occasionally.
- Add the white beans, kale, bacon pieces, and lemon juice. Stir until the kale wilts. Taste and adjust salt and pepper as needed.
- Divide into bowls and serve with crispy rosemary and extra bacon, as desired.
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.