Kale and Cannellini Bean Soup

Name: Kale and Cannellini Bean Soup
Cook time: 6 h
Total time: 6 h
Ingredients: 1 large Yukon Gold potato, peeled and chopped; 3 large garlic cloves, minced; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; 1 medium-size yellow onion, chopped; 2 teaspoons olive oil (optional); 8 ounces kale, stemmed and coarsely chopped (about 6 cups); Salt and freshly ground black pepper; 6 cups vegetable broth; 3 cups cooked cannellini or other white beans or 2 (15-ounce) cans beans, rinsed and drained; Salt and freshly ground black pepper; ¼ teaspoon red pepper flakes

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This is one of those feel-good soups that make you feel energized when you eat it. Brothy and light but still filling, it’s packed with nutrients and great flavors. Large, creamy cannellini beans are best in this soup, although other white beans may be substituted. Instead of kale, you can use any other sturdy dark leafy greens.

Ingredients

2 teaspoons olive oil (optional)
1 medium-size yellow onion, chopped
3 large garlic cloves

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.