Name: Cavolo Nero: Kale and White Bean Soup
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 medium onion, diced; 1 large carrot, diced; 4 cloves garlic, minced; 1 Tbsp dried rosemary; 1 tsp dried basil; 1 ½ tsp red chili flakes, optional; 1 ½ cups cooked cannellini beans, drained; 6 cups low-sodium vegetable stock; 4 cups chopped kale; ¼ cup nutritional yeast; 1–2 Roma tomatoes, diced; Salt and pepper, to taste

Recipes » Soups » Cavolo Nero: Kale and White Bean Soup

By Chef Katie Simmons

(6)

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.

Prep: 10 mins Cook: 15 mins Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 medium onion, diced
1 large carrot, diced
4 cloves garlic, minced
1 Tbsp dried rosemary
1 tsp dried basil
1 ½ tsp red chili flakes, optional
1 ½ cups cooked cannellini beans, drained
6 cups low-sodium vegetable stock
4 cups chopped kale
¼ cup nutritional yeast
1–2 Roma tomatoes, diced
Salt and pepper, to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

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.