Ingredients

The following ingredients have 4 Servings
  • 2 cups chopped onion ((1 large onion))
  • 6 cloves garlic (minced)
  • 8 cups vegetable broth– OR water plus 6 bouillon cubes or equivalent (see note)
  • 1 pound small potatoes (cut into bite-sized pieces)
  • 3 cups cooked pinto, borlotti, or other beans (drained, or 2 15-ounce cans pinto beans, drained)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 6- inch piece fresh rosemary ((or 1/2 tsp. dried rosemary, crushed))
  • 1/2 teaspoon fennel seeds
  • 1/4-1/2 teaspoon red pepper flakes (or to taste)
  • 6-10 ounces chopped kale ((about 8-12 cups) stems removed)
  • 1/2 cup plain unsweetened non-dairy milk (OPTIONAL)
  • 1 tablespoon nutritional yeast (OPTIONAL)
  • additional seasonings (to taste)

Instruction

  • Heat a large, non-stick soup pot or Dutch oven. Add the onions and a tablespoon or so of water and “steam fry” until the onions soften, about 4 minutes. Add the garlic and cook for another minute.
  • Add the broth, potatoes, beans, and herbs (oregano through pepper flakes). Bring to a boil, reduce heat, cover, and simmer until potatoes are just tender, about 15 minutes.
  • Add the kale, cover, and cook 5 – 10 minutes, until kale is tender but still bright green.
  • OPTIONAL: For a creamier broth, remove about 1/2 cup of the potatoes and a little of the soup broth. Place them in the blender along with the non-dairy milk and nutritional yeast. Blend until smooth. Add blender contents to soup and stir well.
  • Check seasonings, adding salt, pepper, and additional herbs to taste. Cook for a few minutes to heat through. Remove the rosemary stem before serving.