Kale and White Bean Soup
Ingredients
- Kale, stemmed and roughly chopped
- 2 cups cannellini, cooked and rinsed
- 1 medium sweet onion
- 6 large garlic cloves
- 1 large carrot
- 1-2 celery stalks
- 1 can fire-roasted, chopped tomatoes
- 1 tbsp olive oil
- 4 cups veggie broth
- 1 tsp dried thyme and rosemary each
- 1 tbsp miso paste (can be omitted)
- ½ cup water
- Salt and pepper to taste
- Day old bread, cut into large cubes
- 1-2 tbsp olive oil
- 2 garlic cloves, lightly smashed
- Vegan parmesan
Steps
- Finely dice onion, carrot, celery, and mince garlic.
- Heat olive oil and sauté onions, carrot and celery for about 10 minutes until fragrant.
- Add minced garlic towards the end.
- Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
- Bring to a boil, cover, and let simmer for 15 minutes.
- Take away 2 cups of the soup, blend with ½ cup of water until smooth, and add mix back to the pot.
- Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.
- For the croutons, heat up olive oil, toast garlic until fragrant, then add bread cubes and fry until browned.