Tuscan Gigante Bean Soup
Cozy up with this Vegan Tuscan Gigante Bean Soup made with gigante beans, kale, and a creamy coconut milk broth. Perfect for a healthy one-pot meal!
Ingredients
- 1 tbsp Avocado Oil
- 3 stalks Celery, diced
- 1 Large Carrot, diced
- 2 Shallots, diced
- 2 cloves Garlic, sliced
- 1 tsp Tomato Paste
- 10 Tuscan Kale Leaves
- 2 cup Gigante Beans, dried
- 3 cups Vegetable Broth
- 1 15oz can Full Fat Coconut Milk
- 1 tsp Italian Seasoning
- 1 tsp Sea Salt
- ½ tsp Pepper
- ¼ tsp Paprika
Instructions
- Start with your gigante beans. Submerge them in water in an airtight container and let sit overnight in the fridge. There should be plenty of water as the beans will expand, but don’t fill the jar to the top with water or it’ll explode. The next day drain and rinse the beans. Cook in water until soft - about 2 hours. Drain and set aside.
- Heat oil in the pot then add the celery, shallots, garlic, and carrots. Stir and let cook for about 5-8 min.
- Mix in the tomato paste, salt, pepper, paprika, and italian seasoning. Stir to combine then add the beans, veggie broth and coconut milk. Let simmer for 25 minutes.
- Add in the kale and cook for another few minutes. Remove from heat and serve.