This comforting soup uses seitan as its main protein source to keep it wholly vegetarian. Escarole is a perfect bitterness for this dish, but other leafy greens like mustard greens, kale or even spinach can suffice in a pinch!
White Bean and Escarole Soup
Time: 1 hour
- 1 Tbsp grapeseed oil
- 1 cup seitan, chopped
- 1½ cup celery, chopped
- 1½ cup carrots, chopped
- 1 cup yellow onion, diced
- 1¼ cup dry Tbsp white wine
- 1 15oz can cannellini beans, drained, rinsed
- 2 roma tomatoes, chopped into 8 pieces
- 2 sprigs oregano, leaves only
- 2 sprigs thyme, leaves only
- 2 leaves sage, chiffonade
- 1 bay leaf
- 1 jalapeno, seeded, minced
- 1 quart low sodium vegetable stock
- 1 tsp soy sauce
- 1 head escarole, sliced (substitutes: mustard greens, kale, spinach)
- ½ lemon, juiced
- Kosher Salt
- Black Pepper
- 1 Tbsp parmesan cheese (optional)
- Heat grapeseed oil in medium stockpot on high heat until slick and shiny.
- Add seitan and brown on all sides, approximately 2-3 minutes.
- Add celery, carrots and onion with a dash of salt.
- Sauté 4-5 minutes.
- Deglaze with white wine.
- Add beans, tomatoes, oregano, thyme, sage, bay leaf and jalapeno and sauté another 4-5 minutes.
- Add vegetable stock and bring to light boil.
- Reduce heat to low and let simmer, 30 minutes.
- Add escarole and let simmer another 10 minutes.
- Add lemon juice and season to taste. Remove bay leaf.
- Top with parmesan cheese if desired.