This vegan oil-free recipe is based on the classic Italian Beans 'n Greens Soup. Its name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any dark greens like escarole, spinach, or arugula. Hearty, satisfying, and easy to make -- this is a pantry go-to.
1(15-ounce) can cannellini beans (about 1 1/2 cup cooked beans
1bunch kaleabout 4-6 cups
1/4cupnutritional yeast
2Roma tomatoesdiced
Salt and pepperto taste
Instructions
To make the Cavalo Nero Kale and White Bean soup: Place the onion, carrot, and garlic in a medium pot with rosemary, bay, red chili, basil, and 1 cup water. Cover and sweat until onions are translucent. Drain and rinse the beans. Add the beans, vegetable stock, and water to the pot. Cover and simmer until carrots are tender, about 10 minutes
Meanwhile, strip kale leaves. Discard stems. Chop leaves into bite sized pieces.
When the carrots are tender, add the chopped kale and nutritional yeast. Stir well, cover, and cook 1-2 minutes, until the kale is tender. Stir in the diced tomato and taste to adjust seasoning