Sauté onion and celery root in olive oil (or broth) over medium heat for 5 minutes, or until the onion just starts to brown.
Add garlic cloves and cumin. Continue to sauté for 2 more minutes.
Next, add the broth, dried beans, cardamom, turmeric, tomato paste, and sugar. Bring to a boil. Cover and simmer gently for 1 hour. If using canned beans, reduce simmer time to 20 minutes.
While the soup is simmering, brown the cubed seitan in a non-stick skillet with a little olive oil over medium heat.
Add both the potatoes and seitan. Season with salt and black pepper. Bring back to a boil and lower the heat. Simmer, uncovered, for 20 minutes or until the potatoes and beans are tender and the soup is thick.
Soup’s on! Serve your hearty cannelleni soup with bread, lemon wedges and fresh chopped cilantro. Enjoy!
Notes
WFPB (Oil-Free) OptionTo keep this dish oil-free, simply sauté your vegetables in a thin layer of vegetable broth or water in lieu of olive oil in a non-stick skillet. If your vegetables start to stick to the pan, just continue adding a little more broth or water as you sauté them. To make this dish WFPB-compliant, simply swap in chopped mushrooms for the seitan.