Name: Cavolo Nero: Kale and White Bean Soup
Ingredients: 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

Cavolo Nero: Kale and White Bean Soup Recipe

By Chef Katie Simmons

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This oil-free recipe is based on the classic Italian Beans 'n Greens Soup. It's name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any greens you like.

Yield: 8 cups

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

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

Instructions

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.