Cavolo Nero: Kale and White Bean Soup
What You'll Need
1 medium onion
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
How to Make It
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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