This is a quick and simple soup with fairly flexible ingredients. I managed to buy some beans other than black beans (oh how I love black beans!), so I was inspired to make an Italian-style soup with ingredients I had hanging around.
I like this soup because you do the cooking and the prepping at the same time. While your onions are softening, you’re cutting the carrots and potatoes. While those are simmering, you’re draining the beans and slicing the seitan. By the time the kale goes in, the soup is nearly done. Chopping the carrots and potatoes very small not only makes this a quick cooking meal, but it also makes your very humble soup seem fancier.Â I also like how you’re able to get a little bit of everything in each spoonful.
Tuscan White Bean Stew
1/2 Onion, finely chopped
2 Medium Carrots, sliced into very thin coins
1 Medium Russet Potato, cut into a 1/4″ dice
2 Cups Water
1 Can White Beans, drained and rinsed (I used Great Northern)
1/2 tsp Oregano
1/2 tsp Thyme
1 tsp Salt
2 Tbs Tomato Paste
1/2 Cup Seitan, sliced thin (optional)
2-3 Large Kale Leaves, deveined and roughly chopped
2-3 tsp Lemon Juice
Fresh herbs for garnish, optional
Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid. Slice the carrots into 1/8″ coins and add to pot. Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir.Â Cover and turn head down to a low boil.
Slice seitan and kale, drain and rinse the beans. Add seitan and beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender. Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.