Rustic Kale and White Bean Soup

Rustic Kale and White Bean Soup

I made this soup to go into the bread bowls this past weekend. I loved this recipe, it was so simple, and it has so many fresh ingredients. I found it over at Fat Free Vegan Kitchen. Sadly I scarfed it down immediately once I finished making it, so this is a shot of my leftovers. I loaded this bowl up with nutritional yeast and parsley!

Ingredients

1 bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil
1 teaspoon dried oregano
2 15-ounce cans diced fire-roasted tomatoes
1 15-ounce can cannellini beans
4 cups water
pinch red pepper flakes

Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.

Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.

Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

YUM :)