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!
