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

1 medium onion

1 carrot

4 cloves garlic

1 Tbsp dried rosemary

1 ½ tsp red chili flakes

1 tsp dried basil

6 cups vegetable stock

1 15 oz can cannelini beans (about 1 ½ cup cooked beans)

1 bunch kale ( about 4-6 cups)

¼ cup nutritional yeast

2 Roma tomatoes

Salt and pepper, to taste

1 To make the soup: Dice the onion and carrot. Mince the garlic.

2 Place the onion, carrot, and garlic in a medium pot with rosemary, red chili, basil, and 1 cup water. Cover and sweat until onions are translucent.

3 Drain and rinse the beans.

4 Add the beans and vegetable stock to the pot. Cover and simmer until the vegetables are tender, about 10 minutes. Turn off heat when finished

5 Meanwhile, strip kale leaves. Discard stems. Chop leaves into bite sized pieces.

6 Add chopped kale and nutritional yeast. Stir well then cover so that the kale steams in the soup.

7 Stir in the diced tomato and taste to adjust seasoning.

This soup is a great base for using up any dark greens. Baby spinach, arugula, chard, mustard greens and all types of kale work well.

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