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August 17, 2019 1 min read

Yield: 4-6 servings
Prep Time: 1 minutes
Cook Time: 25 minutes
Recipe Type: Soup, Vegan, Gluten-Free 
Cuisine: Italian 

Ingredients:

  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stick, chopped
  • 1 fennel bulb, trimmed and chopped
  • 2 tablespoons Tulia Mighty Dates Supersnack
  • 2 tablespoons balsamic vinegar
  • 5 cups vegetable broth
  • 1 head escarole, chopped
  • 1 (15.5oz/439g) can white beans
  • 1/3 cup cashews or blanched almonds
  • 1 1/2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (or to taste)
  • Salt and pepper to taste

Preparation:

1. Heat the oil in a soup pot over medium heat and sauté the onion until translucent (3 to 4 minutes); add garlic, carrot, celery, and fennel and cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are tender. 
2. Stir in Tulia Mighty Date Supersnack and balsamic vinegar, then pour in the broth. Bring to a boil, reduce the heat to medium low and cover partially with a lid; simmer for about 8 to10 minutes. 3. Add escarole and white beans and continue cooking for 7 to 8 minutes. Season to taste.
4. Add almond, nutritional yeast, garlic powder, and pepper flakes to a food processor and pulse to a fine meal. 
5. Ladle the soup into serving bowls and sprinkle with the almond and nutritional yeast meal. Serve and enjoy!