Portuguese White Bean & Kale Soup with Crispy Tempeh Croutons

Ingredients

• 100 g tempeh, cut into 1-inch cubes
• 3/4 cup canned white beans (cannellini), drained and rinsed
• 1 1/2 cups fresh kale, chopped, stems removed
• 1 1/2 cups vegetable broth, low-sodium
• 1/2 cup diced tomatoes (canned), unsweetened
• 4 clove garlic cloves, minced
• 1/2 medium yellow onion, diced
• 2 tbsp extra virgin olive oil, divided
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp lemon juice, fresh
• 1 slice whole grain bread, for serving

Instructions

1. 1

   Cube tempeh and pat dry with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high heat. Pan-fry tempeh cubes 3-4 minutes per side until golden and crispy. Set aside.

2. 2

   In the same skillet, add remaining 1 tbsp olive oil. Sauté diced onion for 2 minutes until softened.