Vegan Veggie-Bean Soup
This is a vegetarian bean soup not meant to be eaten solely by vegans. It is too good to let them have all the pleasure and warmth it brings to a cool wintry evening.
- 1 cup libbity beans, washed
- 8 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 6 oz carrots, peeled, diced
- 2 stalks celery, diced
- 8 oz onion, diced
- 3 large garlic cloves, minced
- 2 lb butternut squash, peeled, seeded, and in ½” dice
- 1 (28-oz) can diced tomatoes
- 8 cups chopped cabbage
- 1 bunch Swiss chard or beet greens, stems discarded and leaves chopped
- 1 bay leaf
- <salt> and pepper, to taste
- 8 oz grated Asiago cheese
- 8 oz toasted garlic croutons
Put the beans and broth in a soup pot and bring to a bare simmer. Cook for 2-3 hours, until soft.
Put the olive oil, carrots, celery, and onions in a sauté pan and cook, stirring, until the vegetables are soft and the onion is translucent, about 5-7 minutes. Add the garlic and cook another minute. Remove and add to soup pot.
Add the squash, tomatoes, broth, cabbage, chard, and bay leaf. Stir to combine. Bring to a simmer, cover, and cook until all of the vegetables are tender. Remove the bay leaf.
Using a stick blender. purée the soup to the desired consistency. Season with <salt> and pepper to taste.
Serve in bowls topped with the Asiago cheese and croutons.