Tuscan Kale Potato Bean Soup

It’s now not most effective smooth to make, however the complete own family will assume you were operating within the kitchen all day to create this bowl of deliciousness.

Of route, you can completely use any kale you like in this recipe,

Tuscan Kale Potato Bean Soup

Servings

5

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

205

kcal

Ingredients

  • celery ribs, small dice

  • Of route, you can completely use any kale you like in this recipe,

  • 1 ½ cups vegetable broth 

  • carrot, small dice

  • 1 Tablespoon minced garlic

  • 1–3 teaspoons miso 

  • 3 ½ cup water

  • 3 cups red potatoes, skins on, small dice

  • 1 Tablespoon lemon juice

  • sundried tomato halves, finely chopped 

  • 3 cups Tuscan kale, vein removed, strips-cut into thirds (or baby spinach)

  • 1 – [ 15.5 oz. can ] cannelloni beans, drained and rinsed

  • 1 Tablespoon Vegan Parmesan Cheese or nutritional yeast (optional)

Directions

  • Place the Spice/Herb Ingredients (except the red pepper flakein a small bowl, mix well, set aside.
  • In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onion, carrots, and celery, sauté over medium-high heat for 5 to 7 minutes (add a little splash of water or broth if sticking.)
  • Then add the minced garlic and sauté for 30 seconds to 1 minute.
  • Add the vegetable broth, water, lemon juice, finely chopped sundried tomatoes, Spice/Herb Mix, and Vegan Parmesan Cheese (or nutritional yeast), then increase the heat to a boil, stir well, then immediately lower to a low simmering boil. Then add the diced red potatoes. Cover and simmer until the potatoes are almost tender (approx. 15 to 20 minutes). Then add the miso and cannelloni beans, stir to incorporate, simmer for 5 minutes.
  • Taste test for flavor, and add additional seasoning to achieve the desired flavor. Add the dried red pepper flakes and chopped Tuscan kale. Simmer until the potatoes and kale reaches the desired tenderness. Discard the bay leaf.
  • Ladle soup into a bowl and top Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.

Article Source : www.yummly.com/recipe/Tuscan-Kale-Potato-Bean-Soup-9045583#directions

Angela Florence