White Beans & Kale Soup
A soothing and nourishing soup that comes together in 40 minutes
Servings 4 people
Ingredients
- 2 shallots, diced
- 1 yellow onion, diced
- 2 carrots, peeled and sliced into 1/4 inch (1/2-1 cm) thick rounds
- 2-4 garlic cloves, minced
- 3 celery stalks, sliced like the carrots
- 1 teaspoon extra virgin olive oil
- 3 cups vegetable stock
- 3 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 1/2 cup nutritional yeast
- 2-3 cups already cooked white beans (1 cup dried) I usually use Great Northern, navy, or cannellini beans for this recipe.
- Salt & pepper to taste
- 200 g Tuscan kale, washed and roughly chopped (Tuscan kale is also known as palm leaf kale)
Instructions
- Heat the olive oil in a large pot and sauté the onions, carrots, garlic, and celery for a few minutes.
- Add the stock, bay leaves, smoked paprika, thyme, and chili flakes and simmer for about 20 minutes until the carrots have softened and the flavors have had a chance to develop.
- Add the cooked beans and the nutritional yeast and then season to taste with salt and pepper.
- Now take about 1 ½ cups of the bean soup, - the liquid, beans, and vegetables - and blend to a smooth puree. Add this puree back into the soup and bring the whole thing back to a simmer.
- Add the chopped kale and simmer for another minute or two until the kale has wilted.
- Adjust seasoning to taste and serve.