15ozcan white kidney or cannellini beansdrained & rinsed
salt + pepperto taste
croutons, fresh parsley, extra chili flakes or a squeeze of fresh lemon juice
soy curl baconlink to the bacon recipe is in the notes below, or use another vegan bacon crumble, if preferred
Add the oil (if using) to your pot and heat over medium/high heat. Then add the onion and carrot and sauté until softened, about 2-3 minutes.
Now add the fennel seeds to lightly toast them along with the garlic and sauté until fragrant, about 30 seconds. (Add more water or broth as needed to prevent sticking if you're skipping the oil.) Then add the sliced mushrooms and sauté until reduced, approx. 2-3 minutes.
Add all remaining ingredients, EXCEPT the beans and cook at a low boil for 15-20 minutes.
While the soup is cooking, puree your beans in a blender, adding a few tablespoons of water, if needed to get things moving. Then pour the blended beans into your cooked soup and mix well. Taste and add salt and pepper, if needed.
Serve topped with vegan bacon, if using, or any of your favourite soup toppings.
I can't take credit for this wonderful bacon crumble topping. But this crispy soy curl bacon recipe can be found here, by my friend Lori at My Quiet Kitchen.For oil free, sauté the veggies in water or broth, adding a little more, as needed to prevent sticking.Don't skip the fennel! It's such a small amount, but makes a big difference in the overall flavour profile, and I highly recommend it.If you do not have a kitchen scale to weigh your potatoes, use about 3-4 medium potatoes, or 1-2 large.Tuscan soup is traditionally made with a thin, creamy broth, but if you prefer it thicker, you may mash some of the potatoes, or add a cornstarch or flour slurry in the last 5-8 minutes of cooking.To make a slurry, combine 1-2 tablespoons of cornstarch or flour with the same amount of cold water in a small bowl. Mix well and add to your soup.Leftovers keep refrigerated for 3-4 days or freeze for up to 3 months.