Wednesday, January 20, 2016

Tuscan White Bean Soup

This soup is delicious!  Make sure you let the beans soak long enough and cook long enough if using dried beans (just knowledge from a history of making bean soup) but it is absolutely delicious.  The beans are tender and the cashews let a nutty/meaty note to the flavor that makes you not miss the pork traditionally found in bean soups in the southern/Midwestern US like the ones I had growing up.   


  • Drizzle of olive oil (I used the oil from the sun dried tomatoes!)
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp dried basil
  • 1½ tsp dried sage
  • ¼ tsp salt
  • 3½ cups vegetable broth
  • 3 cups white beans, such as Cannellini or Great northern
  • 1 cup chopped sun-dried tomatoes (I prefer the ones packed in oil)
  • ½ cup raw cashews
  • ½ cup water
  • 5 cups shredded kale
  • Salt & Pepper
  • Optional: Roasted red pepper flakes

  • Directions
  1. Soak cashews in water for 6-8 hours (or in hot water for 1-2 hours). Drain, rinse and set aside until ready to make the soup.
  2. If using dried beans soak beans in water according to package instructions.
  3. Drizzle a little olive oil (or the oil from your sun dried tomatoes) in a large pot over medium heat. Add onions and garlic, and saut√© until translucent. Add the basil, sage, salt, broth, beans, and tomatoes. Simmer, covered, for about 10-15 minutes.
  4. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
  5. Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. Let sit for about five minutes. Soup is ready to serve once the kale has started to wilt.
  6. To serve, spoon the soup into individual bowls and sprinkle with extra salt and pepper, as well as red pepper flakes, fresh basil and/or fresh sage, if using, to taste.

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