Vegan Potato Soup Recipe with Beans & Kale

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 1 large stalk Celery
  • 3 Garlic cloves
  • 1 (14 oz. can Great northern beans
  • 4 cups Kale
  • 1 1/2 lb Little potato company creamer potatoes
  • 1 Onion, medium
  • 3/4 tsp Rosemary, dried
  • 3 4 tsp tsp Thyme, dried

• Canned Goods

  • 2 tbsp Tomato paste
  • 7 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Red pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

Found on cookincanuck.com

Description

Ingredients

• 2 tsp olive oil
• 1 medium onion, chopped
• 1 large stalk celery, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• ¾ tsp crushed dried rosemary
• ¾ tsp tsp dried thyme
• ½ tsp crushed red pepper (less to taste)
• ¼ tsp ground pepper
• 2 tbsp tomato paste
• 1 ½ lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into ½-inch pieces
• 7 cups low sodium vegetable broth
• 1 (14 oz.) can Great Northern beans, drained & rinsed
• 4 cups chopped kale
• ½ tsp salt (or to taste)

Directions

• Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
• Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
• Stir in the tomato paste and cook for 1 minute.
• Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
• Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
• Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

Nutrition