Kale and White Bean Soup

Name: Kale and White Bean Soup
Cuisine: Italian
Ingredients: 2 leaves lacinato kale, rinsed well, shredded; Extra virgin olive oil; 2 cloves fresh garlic, smashed, minced; ½ red onion, diced; Sea salt; 1 stalk celery, diced; 1 medium carrot, diced; 4-5 fingerling (or new) potatoes, diced, do not peel; ½ cup dried cannellini beans, rinsed well; 1 link vegan sausage, diced; 3 cups spring or filtered water; 3 cups spring or filtered water; 1 bay leaf; 1½ tablespoons white miso

Preparation info

Makes
2-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart-healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own.

Ingredients

Extra virgin olive oil
2 cloves fresh garlic, smashed, minced
½ red onion, diced

Europe
Italy
Soup
Vegan
Gluten-free

Method

Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until onions are translucent, about 1-2 minutes. Stir in celery, a pinch of salt; carrot, a pinch of salt; and potatoes and a pinch of salt. Add vegan sausage, beans, water and bay leaf. Bring to a boil, covered. Reduce heat to low and cook until beans are