Vegan New Year’s Recipe: Tuscan Kale and Bean Mushroom Soup
Vegan New Year’s Recipe: Tuscan Kale and Bean Mushroom Soup

Looking for a recipe for New Years lunch? This tuscan kale and bean mushroom soup is SO GOOD and it's the perfect way to nourish your body and soul.

Ingredients

  • 16 ounces mushrooms
  • 2 Tbsp vegan butter
  • 1/2 shallot, finely chopped
  • 3 garlic cloves, finely chopped
  • Kosher salt and freshly cracked black pepper
  • 2 Tbsp flour
  • ½ cup white wine
  • 1 Tbsp miso paste
  • 1 Tbsp dijon mustard
  • 3 cups vegetable broth
  • 1 cup lupini beans
  • 2 cups kale
  • Coconut cream, optional
  • Prime Roots salami

Instructions

  1. In a large pot, melt the vegan butter. Sauté the garlic, shallots, and mushrooms.
  2. Sprinkle the mushrooms with flour and cook for 3-4 minutes. Stir in the miso paste and dijon mustard and deglaze with white wine.
  3. Add the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 10–15 minutes. Add the lupini beans and chopped kale, simmer for an additional 5–7 minutes, or until the kale has softened and the beans are heated through.
  4. Swirl in a little coconut cream for a creamy finish, and top with sliced Prime Roots salami. Enjoy!
Author Photo

Prime Roots

Prime Roots is bringing deli meats back to the basics, with a twist: simple, high-quality ingredients that deliver incredible flavor, powered by clean plant proteins. With Prime Roots, there’s no need to choose between taste and what’s in your food. Prime Roots deli slices are sliced fresh in store, made to satisfy, with all the rich, savory flavors you expect and none of the extras you don’t. Prime Roots makes every bite as delicious, and clean, as it should be.