January Recipe of the Month: Tuscan Soybean Soup
Warm up with a bowl of hearty Tuscan Soybean Soup!
Packed with protein-rich soybeans, vibrant kale, and aromatic herbs, this comforting soup is as nutritious as it is delicious.
No clue if it freezes well—my husband and I devoured every drop!
Cooking up some Tuscan Soybean Soup is a wonderful way to celebrate National Soup Month— even if it’s practically over. 😅
Who doesn’t love good soup, especially on chilly days?
Well, this is a GREAT soup!
Not only is it delicious; the nutritional profile is remarkable! Tuscan Soybean Soup is high in protein, Vitamins A, C, and iron.
Check the nutrition facts at the end of the recipe for yourself.
This soup is good for your body and soul. : - )
Enjoy!
~Karen
Tuscan Soup Recipe
Cook Time: 1 ½ hours
INGREDIENTS:
4 cups of cooked yellow natto soybeans (B&B Soylicious variety)
5 cups of chicken or vegetable broth
4 cups of chopped kale, large stems removed
3 Tablespoons of olive oil (can substitute with broth)
1 ½ cups of chopped carrots
1 ½ cups of chopped onion
1 Tablespoon of finely chopped garlic
1 large rib of celery, chopped
3 sprigs of fresh oregano
2 bay leaves
¼ teaspoon of salt
¼ teaspoon of black pepper
Fresh oregano and grated parmesan cheese for garnish
Directions:
Prep: Cook and rinse the soybeans (You can cool and refrigerate the beans up to three days prior to making the soup or use some frozen ones you have in your freezer). Learn “how to” cook soybeans.
Step 1: Sauté the vegetables.
In a tall pot heat the olive oil (or broth) over medium-to-medium high heat (I use my Instant Pot on the sauté setting).
Add the chopped carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Stir frequently to prevent sticking.
Cook for about 10 minutes until the vegetables are tender (onions will be translucent).
Step 2: Rinse beans and mash ½ cup of the beans.
Add the mashed and whole beans to the vegetables in the pot.
Stir, scraping the bottom of the pot with a spatula to mix well and prevent sticking. Cook the mixture for about 2-3 minutes.
Step 3: Stir in the broth and bring to a boil.
Reduce the heat to low, cover with a lid ajar, and allow to simmer for an hour. Stir 2-3 times while the soup simmers.
Remove the oregano stems from the soup.
Add the chopped kale, stir well, and simmer for 2-3 minutes longer with the lid on the pot.
Ladel your yummy soup into your favorite bowl and top it off with grated parmesan and fresh oregano. Grab some toasted bread for the perfect finishing touch!
