21 Aug Vegan:: Kale and White Bean Soup
Absolutely love this soup from Love and Lemons
We are always pretty healthy eaters, but lately I have been trying even more so to watch what I eat to help with getting off my baby weight.
So during this time I have been searching for new healthier meals; meals that have some substance to them yet are still good for you, to add to my recipe collection.
I Love soups and I particularly love this recipe because its very Hearty and has a great flavor due to its tasty seasonings. Yes, even in this South Florida heat this soup is worth a try!
If you keep up with my recipes I will start putting these healthier finds under the category of Momma Meals.
a few tablespoons of olive oil
1 cup mushrooms
1/2 cup chopped carrots
2-3 chopped shallots (or about half an onion)
2 garlic cloves, minced
1/2 cup white wine
3 cups veggie broth (or more)
1 15-oz can white beans
1 tablespoon finely chopped rosemary
1 tablespoon sherry vinegar
1 small bunch of kale, chopped, coarse parts of the stems removed
1 tablespoon chopped fresh tarragon
1 tablespoon chopped chives
salt & pepper
parmesan or pecorino cheese, shaved or grated on top (optional)
a few pinches of red pepper flakes
crusty bread, for serving
How to Make:
In a medium pot, heat oil over medium heat. Add shallots, salt & pepper, cook until they’re beginning to turn translucent (about 5-7 minutes). Add carrots, garlic, and mushrooms (some more salt) and stir. Continue cooking until mushrooms wilt down, another 10 minutes or so, stirring occasionally (turn down the heat on your stove slightly if your vegetables start to burn).
Add white wine, stir to get the bits off the bottom of the pan, and cook until the liquid reduces, 5-7 minutes. Add white beans, broth, rosemary and bring to a boil. Add kale. Reduce heat and simmer for 15-20 minutes or so.
Mix in sherry vinegar, tarragon and chives. Toss in a few pinches of red pepper flakes Taste and add more salt & pepper to your liking.
Serve with freshly grated parmesan cheese and crusty bread.