Hearty Tuscan vegetable chowder
4
Points®
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
Carrots
0.75 cup(s)
Celery
0.5 cup(s), chopped
Vegetable broth
4 cup(s)
Canned tomatoes
28 oz
Canned cannellini beans
15 oz
Jarred minced garlic
3 tsp
Dried thyme
0.25 tsp
Kale
1 cup(s)
Frozen green beans
1 cup(s)
Table salt
0.5 tsp
Dry textured vegetable protein (TVP)
1 cup(s), coarse grain
Fennel seeds
1 tsp
Black pepper
0.5 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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