Vegetable and Cannellini Bean Soup
- 380 g Silken Tofu
- 5 tbsp Nutritional Yeast Flakes
- 1 medium Brown Onion
- 2 long Celery Stick
- 3 clove Garlic
- 2 medium Carrot
- 1 cup Crushed Tomato
- 4 cup Vegetable Broth
- ¼ cup Parsley
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Dried Thyme
- 6 cup Cannellini Beans
- 6 cafe slices Mixed Grain Bread
Dice the celery, carrot, onion and garlic.
Add the oil to a large pot and place over a medium heat.
Add the celery, carrots and onion and cook until the onion starts to become translucent, approximately 5 minutes.
Add the garlic and thyme and season with salt and pepper.
Cook until fragrant, approximately 3 minutes.
Add the cannellini beans, tomatoes, vegetable broth, parsley, silken tofu and nutritional yeast flakes, and bring to the boil.
Reduce the heat and allow to simmer until the vegetables are tender, about 25 to 30 minutes.
Season to taste with more salt and pepper, divide the soup among four bowls, serve with fresh or toasted bread on the side and enjoy!
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