White Bean & Veggie Soup w/ Traditional Seitan Strips

  • Yield: Serves 6 - 8
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total: 45 Minutes

Ingredients

  • 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
  • 1 8oz. Pkg Sweet Earth Traditional Seitan Strips (or Grounds)
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, chopped
  • 1 Tbsp chopped fresh thyme
  • 2 garlic cloves, minced
  • 1/8 head of green cabbage, cut into 1/2 inch pieces
  • 1 cups chopped fresh tomatoes
  • 2 celery stalks, cut into 1/2 inch pieces
  • 1 1/2 carrots, cut into 1/2 inch pieces
  • 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 of 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)

Directions

  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.
  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.
  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.
  4. Serve with ground pepper and bread.