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Photo of Hearty Tuscan vegetable chowder by WW

Hearty Tuscan vegetable chowder

1
Points® value
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
Packed with vegetables, this easy-to-make chowder uses textured vegetable protein to amp up the nutrition. Also known as TVP, textured vegetable protein is made from soybeans and is used as both a meat extender or a vegetarian meat substitute in recipes that call for ground beef, turkey, or chicken. (You’ll also see it labeled as textured soy protein and soy meat.) It’s a neutral-flavored source of protein, taking on the flavors of the ingredients and spices it’s cooked with. Use whatever type of beans you like in this chowder. Great Northern beans and white kidney beans would be tasty substitutes.

Ingredients

Olive oil

2 tsp

Onion

1 cup(s), chopped, diced

Carrots

¾ cup(s), diced

Celery

½ cup(s), chopped, diced

Vegetable broth

4 cup(s)

Canned tomatoes

28 oz, diced, in juice, undrained

Canned cannellini beans

15 oz, drained and rinsed

Jarred minced garlic

3 tsp

Dried thyme

¼ tsp

Kale

1 cup(s), frozen, chopped

Frozen green beans

1 cup(s)

Table salt

½ tsp

Dry textured vegetable protein (TVP)

1 cup(s), coarse grain, granules

Fennel seeds

1 tsp

Black pepper

½ tsp

Instructions

  1. Heat oil in a large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
  2. Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)

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