This hearty vegan soup featuring white beans, tomatoes and kale will warm you up on a cold evening.
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce and work surfaces.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Ingredients
- tbsp. oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 stick of celery, chopped (optional)
- 2 large garlic cloves, minced
- 2 fresh tomatoes, chopped or 1 14oz can chopped tomatoes, with juice
- 6 cups of water
- 1 tsp. oregano a couple sprigs of rosemary
- ½ pound kale, stemmed, washed, and chopped (about 4 cups)
- 1 can white beans, drained and rinsed
- 1 medium Yukon golden potato, diced
- ½ teaspoon salt
- pepper to taste
Directions
- Wash and prep all the vegetables. Chop the carrots, celery, tomatoes, kale and potatoes. Mince the garlic into small pieces. Rinse white beans.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery. Cook for about 8 minutes, stirring often. Add the garlic and cook, stirring, for 30 seconds. Stir in tomatoes (if using canned, use juice as well). Cook 5 to 10 minutes, stirring often.
- Add the water and oregano. Bring to a boil. Once soup has started boiling add in rosemary, cover and simmer 10 to 15 minutes, until the potatoes are just about tender. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant.
- Add ½ teaspoon salt and pepper to taste. Stir in the drained beans and heat for 5 minutes.
- Serve hot and enjoy! Refrigerate leftover and use within a week.
Makes 6 servings.