Kale and White Bean Soup

Introduction:

Kale and White Bean Soup is a hearty and nourishing dish that’s perfect for cold weather. Packed with fiber-rich white beans, tender kale, and a flavorful broth, this soup offers a wholesome meal that is both satisfying and healthy. This one-pot recipe is simple to prepare and makes an excellent choice for meal prep or freezing.

Ingredients:

• 1 tablespoon olive oil
• 1/2 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 large celery stalks, diced
• 3/4 teaspoon sea salt (divided)
• 1/2 teaspoon black pepper (divided)
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1/4-1/2 teaspoon red pepper flakes (to taste)
• 1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)
• 1 teaspoon dried basil
• 3 cups vegetable broth
• 2 (15-ounce) cans white beans, drained and rinsed (cannellini or great northern beans)
• 1 (15-ounce) can diced tomatoes
• 4 cups chopped kale (or substitute spinach, collards, or chard)
• 1 tablespoon balsamic vinegar
• 3/4 cup full-fat coconut milk (or substitute cashew cream)

Optional Toppings:

• Vegan Parmesan cheese
• Fresh basil
• Croutons

Instructions:

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, 1/4 teaspoon of salt, and a pinch of black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
2. Add the flavoring:
   Stir in the tomato paste, minced garlic, red pepper flakes, rosemary (or thyme), and dried basil. Cook for about 1 minute until fragrant.
3. Build the soup base:
   Add the vegetable broth, white beans, diced tomatoes, and the remaining salt and pepper. Stir to combine and bring the soup to a simmer. Reduce the heat to low, cover, and let it simmer for about 15 minutes, until the vegetables are tender.
4. Purée (optional):
   If you prefer a thicker soup, use an immersion blender to partially purée the mixture, leaving some texture with the beans and vegetables. If you prefer a chunkier soup, you can skip this step.
5. Add the kale:
   Stir in the chopped kale, cover the pot, and let the soup cook for another 5 minutes until the kale softens.
6. Finish the soup:
   Stir in the balsamic vinegar and coconut milk (or cashew cream) for creaminess. Taste the soup and adjust the seasonings if needed by adding more salt, pepper, or red pepper flakes.
7. Serve:
   Serve the soup warm with optional toppings such as vegan Parmesan, fresh basil, or croutons.

Conclusion:

This Kale and White Bean Soup is a warming and nutritious meal that’s perfect for fall and winter. The combination of beans, vegetables, and kale makes it a fiber-packed dish, while the coconut milk or cashew cream adds a delightful creamy texture. Enjoy this hearty soup on its own or with some crusty bread for a comforting and filling meal.