Hearty Tuscan vegetable chowder
1
Point(s)
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
Uncooked onion(s)
1 cup(s), chopped, diced
Uncooked carrot(s)
¾ cup(s), diced
Uncooked celery
½ cup(s), diced
Vegetable broth
4 cup(s)
Canned tomatoes
28 oz, diced, in juice, undrained
Canned cannellini beans
15 oz, drained and rinsed
Minced garlic
3 tsp
Dried thyme
¼ tsp
Uncooked kale
1 cup(s), frozen, chopped
Frozen cut green beans
1 cup(s)
Table salt
½ tsp
Dry textured vegetable protein
1 cup(s), granules (TVP)
Fennel seeds
1 tsp
Black pepper
½ tsp