Remember this Triticale Bread I baked
previously? I had leftovers - obviously since its quite a huge bread. I use a little of it for this bread and it was perfect!
I sliced the bread into cubes - I think about 2 cups. Spread the bread cubes on a baking sheet and bake them for 20-30 minutes in a 300F oven. The aim is to dry it out and not brown. Set aside.
I processed a little of the beans, I think about 1/2 of the beans along with little water until mostly smooth. Set aside. Heat 1 tsp of extra virgin olive oil in a deep saucepan, add carrots, onions, cubed tempeh, potatoes,bay leaf along with salt and cook them until softened.
Add the garlic, kale stems and cook for few more minutes.
Next add the tomatoes, tomato paste and cook until softened - about 2 minutes.
Add the water, pureed beans along with the rest of the beans, kale and bring it to a boil.
Add the rosemary sprig and 1 cup of the bread cubes into the soup. Cover and let it stand in low heat until the bread is soggy and falling apart - about 5-10 minutes.