Whole Food, Plant-Based Recipe Tuscan Ribollita Soup

Ingredients

• 5 cups vegetable broth
  

• 1 yellow onion, diced
  
• 2 stalks of celery, chopped
  
• 1 carrot, chopped
  
• 5 cloves of garlic, minced
  
• 2 tsp dried thyme
  
• 1 tsp dried parsley
  
• 1 tsp dried oregano
  
• ½ tsp red pepper flakes
  
• 1 cup plant-based milk
  
• 2 cans cannellini beans, drained
  
• 1 bunch kale, chopped
  
• 1 T tamari
  
• 3 T lemon juice
  
• ½ cup fresh dill, rough chopped
  
• Salt & pepper to taste

Instructions

1. In a large soup pot, sauté onion, celery, and carrot in 1 cup of vegetable broth for 4-6 minutes, stirring occasionally.
2. Add garlic, thyme, parsley, oregano, and red pepper flakes. Cook for an additional 2 minutes.
3. Add the plant-based milk and simmer for 3-4 minutes.
4. Add the potato and remaining vegetable broth and simmer until potato is fork tender, about 5-7 minutes.
5. Add beans, kale, and tamari and stir.
6. Remove from heat and add lemon juice, dill, salt, and pepper.