This oil-free recipe is based on the classic Italian beans and greens soup. Its name comes from the dark cavolo nero kale (a.k.a. Tuscan, lacinato, or dinosaur kale), but you can use any greens you like.
1. In a medium pot over medium-high heat, sauté the onion, carrot, garlic, rosemary, basil, and chili flakes (if using). Add 1 tablespoon of water if necessary to prevent sticking. Cover the pot to sweat the onions until they are translucent.
2. Add the beans and vegetable stock to the pot. Cover and simmer until the vegetables are tender, about 10 minutes.
3. Turn off the heat and add chopped kale and nutritional yeast to the pot. Stir well then cover to wilt the kale in the soup.
4. Stir in the diced tomato and adjust seasoning to taste.
Cooking Tips
Cooking Tips
1. This soup is great for using up any dark greens: baby spinach, arugula, chard, mustard greens, and all types of kale work well.
