Dinner
Dinner

White Bean & Veggie Soup with Traditional Seitan Strips

White Bean & Veggie Soup with Traditional Seitan Strips
Level
Easy
Prep
20 minutes
Cook
90 minutes
Servings
Makes 6 to 8 servings
A LIGHT AND SAVORY, SUMMER SOUP!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 large yellow onion, chopped
  • 1 tablespoon chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head green cabbage, cut into 1/2-inch pieces
  • 1 cup chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1 1/2 carrots, cut into 1/2-inch pieces
  • 2 cans (15 ounces each) cannellini or white kidney beans (or 1/2 pound dried beans, soaked overnight in water), drained
  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Traditional Seitan Strips or Ground Seitan
  • 5 cups (or more) vegetable stock or canned vegetable broth
  • 1 medium potato, cut into 1/2-inch pieces
  • 1/4 cup chopped fresh basil
  • 1/4 head red cabbage, cut into 1/2-inch pieces
  • 2 zucchini or summer squash, cut into 1/2-inch pieces
  • 2 teaspoons salt
  • 1/2 cup grated Parmesan cheese
  • Tabasco sauce (optional)

MAKE IT

Step 1
Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
Step 2
Add beans, Seitan strips (or grounds), 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
Step 3
Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a dash of Tabasco hot sauce if you want to give the soup a little zip.
Step 4
Serve with ground pepper and bread.