Vegan White Bean Soup with Kale

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Average Rating: 5 | Rated By: 5 users

This old-fashion white bean soup is a nourishing and comforting winter soup. The soup is everything it should be, healthy, hearty and simple to make. White beans are packed with nutrients such as protein, dietary Fiber, Folate, Iron, Magnesium, Potassium and Copper, and an excellent source of Manganese. And kale is also a well-known superfood. To get the full benefit of vegan diet including B12 supplements is important

 

Ingredients

  • 2 Tbsp. extra virgin olive oil or coconut oil
  • 1 medium size leek, white part only, wash well and thinly sliced
  • 1 tsp. GF dried thyme
  • 2 garlic cloves, crushed
  • 1 large tomato, roughly chopped
  • 1 GF bay leaf
  • 3 cups dry cannellini beans, soaked overnight in water
  • 1 large potato, peel and cut into small cubes
  • 2 carrots, diced
  • 1 bunch of kale, remove the stem and thinly slice
  • 1 Tbsp. apple cider vinegar
  • Sea salt and freshly ground GF black pepper to taste
  • Water as needed
  • Note: I used dry beans because they provide a lot of flavour to the soup. If using canned beans use 6 cups. Drain and rinse well and replace water with vegetable stock
  • Instructions

  • In a large pot over medium heat saute leeks in olive oil until soft. About 5 minutes.
  • Stir in thyme and garlic. Add bay leaf, tomato, drained beans and cover with water 2 inches above the beans. Add 1 teaspoon of salt. Cover and cook over low heat until beans are tender, about 1 hour and 15 minutes
  • Add potato, carrots and kale and cook for 30 more minutes. Add apple cider vinegar and taste for seasoning. Season with salt and pepper as needed
  • Tip: partially pureeing the soup is optional but doing so provides a wonderful creamy texture. If using canned beans reduce cooking time of beans to 30 minutes


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