Kale and White Bean Soup:
This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own.
Makes 2-4 servings
Ingredients
–Extra virgin olive oil
-2 cloves fresh garlic, smashed, minced
-½ red onion, diced
-Sea salt
-1 stalk celery, diced
-1 medium carrot, diced
-4-5 fingerling (or new) potatoes, diced, do not peel
-½ cup dried cannellini beans, rinsed well
-1 link vegan sausage, diced
-3 cups spring or filtered water
-1 bay leaf
-1 ½ tablespoons white miso
-2 leaves lacinato kale, rinsed well, shredded
Instructions
Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until onions are translucent, about 1-2 minutes. Stir in celery, a pinch of salt; carrot, a pinch of salt and potatoes and a pinch of salt. Add vegan sausage, beans, water and bay leaf. Bring to a boil, covered. Reduce heat to low and cook until beans are soft, about an hour.
Remove a small amount of broth and dissolve miso. Stir back into soup with kale and simmer for 1-2 minutes before serving.