Portuguese White Bean & Kale Soup with Crispy Tempeh Croutons

Ingredients

• 100 g tempeh, cut into 1-inch cubes
• 0.75 cup canned white beans (cannellini), drained and rinsed
• 1.5 cups fresh kale, chopped, stems removed
• 1.5 cups vegetable broth, low-sodium
• 0.5 cup diced tomatoes (canned), unsweetened
• 4 clove garlic cloves, minced
• 0.5 medium yellow onion, diced
• 2 tbsp extra virgin olive oil, divided
• 0.5 tsp smoked paprika
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 0.25 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.