
Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
Remove soup from heat, add cashew cream to the pot and stir to combine.
6 Servings
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Recommended