Tuscan White Bean & Kale Soup with Crispy Seitan Croutons

Ingredients

• 150 g seitan, cut into 1-inch cubes
• 200 g cannellini beans, canned, drained and rinsed
• 150 g lacinato kale, chopped, stems removed
• 1.5 cups vegetable broth, low-sodium
• 100 g diced tomatoes, canned, no sugar added
• 3 cloves garlic cloves, minced
• 75 g yellow onion, diced
• 100 g zucchini, diced
• 1 sprig fresh rosemary, or 0.5 tsp dried
• 5 leaves fresh basil, torn, for garnish
• 2 tbsp olive oil, divided for cooking and finishing
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 tsp balsamic vinegar, optional, for depth

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add seitan cubes and cook 6-8 minutes, stirring occasionally, until golden and crispy on edges. Remove and set aside.

2. 2

   In the same pan, add remaining 1 tbsp olive oil. Sauté diced onion and garlic for 3 minutes until fragrant and softened.