KALE WHITE BEAN SOUP
SERVES 6 PORTIONS
1 pound navy beans
1 tbsp coconut oil
1⁄2 cup coarsely chopped onions
1 clove garlic, minced
1⁄4 cup nutritional yeast
1 red bell pepper, diced
4 Roma tomatoes, chopped
2 cups sliced carrots
5 cups vegetable broth
1 tsp Italian seasoning
2 tsp salt
1⁄2 tsp ground black pepper
1 pound kale, de-stemmed and coarsely chopped
NUTRITIONAL VALUES
Calories: 409kcal
Fat: 5.4g (2.5g S.Fat)
Carbs: 66.9g
Protein: 27.6g
Sugar: 9g
Sodium: 1482mg
METHOD
In a large stockpot, cover the beans with water by about 3 inches. Allow it to sit overnight to allow the beans to expand. Instead of soaking the beans overnight, you can prepare them quickly by covering them with 2 inches of water in a stockpot. Bring to a boil, covered with a lid. Remove from the heat and set aside for 1 hour, uncovered. Set aside the beans after draining them in a colander.
Heat the oil in the same stockpot over medium heat. Sauté the onions for 10 to 15 minutes, or until soft and translucent. Cook, stirring constantly, for 1 minute after adding the garlic. 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper are all added. Bring to a boil, covered. Uncover and reduce to a low heat. Cook until the beans are tender, 1 to 1 1/2 hours.
Stir in the kale and 2 cups water and cook, uncovered, for 12 to 15 minutes, or until the kale is tender.
Heat the oil in the same stockpot over medium heat. Sauté the onions for 10 to 15 minutes, or until soft and translucent. Cook, stirring constantly, for 1 minute after adding the garlic. 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper are all added. Bring to a boil, covered. Uncover and reduce to a low heat. Cook until the beans are tender, 1 to 1 1/2 hours.
Stir in the kale and 2 cups water and cook, uncovered, for 12 to 15 minutes, or until the kale is tender.
