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Why Vegan – Part 2, White Bean and Potato Soup

By Lori Rodgers –

This hearty soup has quickly become a family favorite. It is satisfying and packed with plant-based protein. One of my biggest concerns when my children chose a Vegan lifestyle was ensuring they would get the nutrition that is so important during the teenage years.

After researching and discussing the plant-based diet with our pediatrician, I learned they can get all the protein they need without animal products. This may be old news to some readers but it’s a new arena for me, especially in the kitchen! Beans are an excellent source of protein and fiber. Adding in a bit of high quality soy protein ups the game. Ironically neither of my kids are big fans of vegetables. This soup is loaded with veggies in the broth, kind of sneaky but gets the job done.

Ingredients

 

1 sweet yellow onion
4 red potatoes
I package Gimme Lean veggie sausage
3 cloves of garlic
4 sprigs of rosemary
2 cans of cannellini beans, drained and rinsed
2 quarts of vegetable stock
Olive oil

Chop the onions and sauté in olive oil over medium low heat until lightly browned. Add the minced garlic and continue to sauté for a few more minutes. Add the veggie sausage in chunks, turn the heat up to medium and cook for approximately 5 minutes.

Once the sausage is nicely browned, remove the pan from the fire and use a pastry blender to break the sausage up into small pieces.

Peel and cube the potatoes. Add potatoes, vegetable stock, and rosemary sprigs to the sausage mixture and bring to a boil. Simmer for 20 minutes or until the potato chunks are tender.

Remove the rosemary sprigs and add the cannellini beans. Stir to combine. Note: Some of the rosemary leaves may fall off and remain in soup. No worries!

Place about half of the soup into a blender or food processor (be sure the cover is on tightly, you are about to blend some very hot stuff!). Puree for one minute and then add back to the soup pot. You can choose to skip this step or go to the other extreme and puree the entire batch! It’s completely up to you. My son prefers the thicker pureed version; my daughter likes it either way…good girl!

Dinner’s ready! Add a loaf of Cuban bread from Publix (no enzymes or dairy so it’s vegan) and a green salad and you have a delicious, healthy meal.

 

Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food!

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