Description
Packed with the aromatic richness of classic Italian herbs and spices, this healthy Italian Endive Bean Soup offers a comforting and satisfying experience.
Ingredients
Scale
Base Ingredients:
- 1 large yellow onion, fine dice
- 2 carrots, sliced into penny rounds
- 1 celery rib, fine dice
- 2 Tablespoon minced garlic
- 2 cups low-sodium vegetable broth *
- 5 cups water
- 1 – [ 14 oz. can ] petite diced tomatoes
- ¼ teaspoon baking soda (optional) *
Additional Ingredients:
- 2 – [ 15 oz. can ] cannellini beans, drained and rinsed, divided *
- 1 Tablespoon lemon juice *
- ¼ cup nutritional yeast
- 2 Tablespoons Vegan Parmesan Cheese *
- ½ teaspoon pure maple syrup (optional)
- 2 teaspoon red wine vinegar *
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried crushed thyme leaves *
- 2 teaspoons dried parsley
- ¼ teaspoon Italian seasoning
- ¼ + 1/8 teaspoon cumin *
- ¼ + 1/8 teaspoon dried ground fennel seeds (optional)
- Large pinch dried ground rosemary
- 2 bay leaves
- ½ to 1 ½ teaspoons sea salt (+/-) *
- 1/8 to ¼ teaspoon black pepper (+/-)
- Pinch to ¼ teaspoon red pepper flakes
Other Ingredients:
- 4 to 5 cups packed, chopped endive *
- Cooked small cut pasta *
Optional Toppings:
- Chopped fresh parsley
- Sprinkle Vegan Parmesan Cheese
Instructions
- Place the Spice/Herb Ingredients (except the bay leaves and red pepper flakes) in a small bowl, mix well, set aside.
- In a large stock pot, add the diced onions, carrots, and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients (except the baking soda) and Spice/Herb Mix, stir well to combine, then tuck in the bay leaves. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Simmer for 15 to 25 minutes or until the carrots, and celery are perfectly tender, stirring occasionally.
- Stir in the baking soda, simmer several minutes.
- In the meantime, boil the pasta according to package directions, rinse well with cold water, set aside.
- Once the carrots, and celery are tender, remove and discard the bay leaves, then add all the Additional Ingredients (except reserve one can of cannellini beans), and the endive.
- Take that one can of cannellini beans, drain and rinse, then place in a small bowl and mash really well into a paste-like mixture, then stir it into the soup broth to dissolve and thicken the broth. Simmer for 5 to 10 minutes, add the crushed red pepper flakes, stir well, cover with a lid, then remove from the stove to allow the flavors to marry for 5 minutes.
- To serve, add a generous portion of the cooked pasta to the bottom of a soup bowl, ladle the hot soup broth over top, sprinkle generously with Vegan Parmesan Cheese and some freshly chopped parsley. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6