Ingredients:
- 1 teaspoon olive oil
- 2 ounces chopped Yves Veggie Canadian bacon*
- 1 cup chopped onion
- 3 minced garlic cloves
- 2 cups peeled and cubed acorn squash
- 2 cups peeled and diced red potato
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 teaspoon dried basil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried thyme
- 1 (28-ounce) drained and chopped can whole tomatoes
- 28 ounces vegan chicken broth (prepared from Not Chick'n bouillon)
- 4 cups chopped kale
- 1 (15.5-ounce) drained and rinsed can navy beans
2. Add the broth; bring the mixture to a boil, then reduce heat and simmer for 8 minutes. Add the kale; simmer for 5 minutes. Add the navy beans; simmer for a final 4 minutes. This hearty soup is a meal in itself, but good accompaniments include crusty sourdough bread, wilted spinach or spinach salad, and salty kalamata olives.
*The original recipe actually called for pancetta. Since no vegan pancetta exists, I was torn between choosing Yves' Canadian bacon or Lightlife's regular bacon. A call to my mom resulted in my decision to go with the former, since she said Canadian bacon was closer to the slight smokiness of pancetta (I haven't eaten all these various meats in so long I couldn't remember). So thanks Mom!
Nutrition Info:
4 servings (about 2 cups), Calories 349
Tasting Notes:
Rating:
3.5
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