Thrive

Everyday Dairy Free Living

Tuscan White Bean and Kale Soup

February 19, 2016
By: of Thrive
Prep 30 min
Cook 2 hrs
Yield 3-4

This hearty, savory soup is vegan and gluten-free, not to mention chock-full of flavor! The recipe is an easy one for your crock-pot or the stove-top.

Directions

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Stove-top:

  1. Add onions and garlic to the crock and sauté until translucent. Then, add all ingredients except the cashewmilk and kale and simmer for 15-20 minutes.
  2. Add the kale and cashewmilk 10 minutes before serving.
  3. Season with coarse salt, red pepper flakes, fresh basil and sage as desired.

Slow Cooker:

  1. Add the onions and garlic along with all of the rest of the ingredients (except for the cashew milk and kale) to your crock-pot in advance and slow-cook on high for 2-3 hours.
  2. Add the kale and cashewmilk 10 minutes before serving. Season with coarse salt, red pepper flakes, fresh basil and sage as desired.

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Serve with Gluten-Free Biscuits with Coconut Oil for a complete and comforting meal.

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