Kale and White Bean Soup
Ingredients
-
2
cups
dry white beans
-
1
yellow or sweet onion
chopped
-
1
cup
chopped carrots
-
1
tablespoon
fresh oregano
-
1
tablespoon
fresh thyme
-
½
teaspoon
sea salt
-
splash
optional
oil for sautéing or veggie broth
-
2
vegan sausages
smoky or Italian flavored
-
1
bunch
kale or swiss chard
-
¼ - ½
teaspoon
liquid smoke
-
8
cups
veggie broth
-
optional
to taste
Grateable Vegan Parmesan Cheese
Instructions
- Rinse soaked beans well to remove all traces of baking soda.
- For stovetop method, sauté onions, carrots, oregano, and thyme with salt and oil or broth until onions soften.
- Add beans, sausage, kale, and liquid smoke, and sauté for a few more minutes.
- Stir in the broth, cover, and simmer for 40-50 minutes, adding kale 30 minutes into cooking.
- For Instant Pot method, sauté veggies, then add beans, sausage, kale, and liquid smoke.
- Add broth, cover, and pressure cook on high for 20 minutes.
- Release steam carefully, uncover, and serve with Parmesan if desired.
Nutrition Facts (estimated)
Servings
8
Calories
269
Total fat
2g
Total carbohydrates
42g
Total protein
19g
Sodium
322mg
Cholesterol
0mg
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