Creamy Tuscan Cannellini and Kale Soup with Lemon – Gluten Free

It sounds weird, but trust me on this. Creamy Tuscan Cannelini and Kale Soup with Lemon Creamy Tuscan Cannelini and Kale Soup with Lemon Creamy Tuscan Cannelini and Kale Soup with Lemon

Since the moment I saw this recipe on Pinterest, I’ve been [absolutely] pining to do a remake.  To be honest, I looked at the recipe long enough to see that the creator used a cashew cream base, which she homemade using equal parts cashews and water.  And, I knew I needed some sundried tomatoes, kale, and white beans – from the first picture and the recipe’s title.  But, I wanted to switch things up a bit, lessen the cashew to water ratio, and give it a thinner base.  As a result, the flavor needed to be richer, in order to compensate for the richness lost in the thinning of the broth.  And so, instead of sautéing all the vegetables, I chose to roast the carrots and caramelize the onions – alongside the added bonus of using a flavor-intense oil like olive oil instead of a milder, avocado or coconut oil.  Bon appetit! Creamy Tuscan Cannelini and Kale Soup with Lemon

Creamy Tuscan Cannellini and Kale Soup with Lemon

1 large brown onion, chopped
3 Tablespoons olive oil, divided
1 teaspoon dried thyme leaves
2 Tablespoons chopped sundried tomatoes (use the olive oil packed kind)
1 cup chopped kale stems
1 and 1/4 cup cooked cannellini beans (feel free to substitute with White Kidney Beans or Great Northern Beans here)
1 cup chopped roasted carrots
2 teaspoons italian seasoning
2 cloves fresh garlic, smashed and minced
3/4 cups raw cashew pieces
1/4 cup nutritional yeast
2 + 1 + 2 cups water
1 and 1/2 lemon, juiced
salt and pepper, to taste

Directions: In a large saucepan, add chopped onion and 1 Tablespoon oil.  Sprinkle with thyme leaves and season with salt.  Cook over lowest possible heat setting until onions are browned and caramelized.  Increase heat to medium.  Add 1 Tablespoon oil, kale stems, and sundried tomato pieces to saucepan and cook until kale stems are tender.  Next, add cannellini beans, carrots, italian seasoning, garlic, and one cup water to pan.  Cover and bring to a boil.  Continue cooking until all water has evaporated (or, more than 75% – if it absolutely makes you nervous to wait until all that water evaporates).  Decrease heat to low.  Add 2 cups water to pan and cook until heated through.

Meanwhile – add 2 cups water to a small saucepan, place it over medium high heat, and bring to a boil.  Get your *blender* (or Vitamix!).  In it, place the cashews, all of the boiling water, juice of 1/2 lemon, nutritional yeast, and a sprinkle of salt.  Blend until smooth and then, blend for 2 minutes longer – you want it to be REALLY smooth.

Last step: Stir the juice of 1 lemon and the cashew “cream” and season with salt and pepper.  And – eat!

Makes: 4-6 servings, depending on how hungry you are.

Advertisements

One thought on “Creamy Tuscan Cannellini and Kale Soup with Lemon – Gluten Free

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s