Vegan Tuna and White Bean Soup

Directions

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks, green onions, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
2. Add the diced potato, drained white beans, TUNO, thyme, and rosemary to the pot. Stir to combine the ingredients.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the potatoes are tender.
4. Pour in the almond milk and stir well. Simmer for an additional 5 minutes.
5. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
6. Remove the pot from the heat and let it sit for a few minutes to allow the flavors to meld.
7. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.

This Vegan Tuna and White Bean Soup is a wholesome and satisfying dish that combines the richness of TUNO with the creaminess of white beans and the subtle flavors of leeks and green onions. Enjoy a comforting bowl of this nutritious soup for a delightful plant-based meal.