152 calorie Creamy White Bean Tuscan Soup. Simple, quick recipe. 1 serving pictured = 2 cups soup. (calories don’t include pita)

There are more white beans in the soup than you can see. They are just less buoyant than the veggies.

To make 7 cups of soup:

* 240 g carrot, chopped
* 187 g celery chopped
* 108 g onion, chopped
* optionally add kale, spinach, or green beans
* sweetener of choice, add to taste
* 1 can Great Northern Beans (any white bean will do)
* 1 T Better than Bouillon (I prefer the “no-chicken” flavor)
* 1 Jar Classico Pizza Sauce (my favorite red sauce)
* 2 BabyBell Plant based cheeses (or whatever meltable cheese you choose)
* 2.5 c water
* Add veggies to non-stick pan with spray oil. Stir til softened. Add water and bouillon, Pizza sauce, and beans (drain and rinse beans first). Bring to simmer and stir in cheese. It may take a few minutes for cheese to melt. Serve with toasted bread or pita. Top with cracked pepper and/or vegan parm.

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notes:

Recipe is a highly modified version of the Minimalist Baker Tuscan soup recipe. Her recipe uses coconut milk to make the soup creamy and I think that has too much coconut flavor and doesn’t fit. The cheese I used was perfect. Highly recommend using vegan cheeses to make creamy soups.

I like using Classico Pizza sauce because it is seasoned exactly the way I like it. You can use diced tomatoes if you like instead, but you will have to cook it longer (to get the tomatoes to sweeten) and add salt, herbs, and optionally sugar.

Also, optionally, you can add more creaminess by puréeing white beans and adding that to make the soup richer.

This looks so good! I’m going to save it to make for lunch this week! Thank you for sharing!