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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a delicious vegan soup for fall and winter-hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well-and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy. Ingredients:
1 tablespoon olive oil |
8 garlic cloves, pressed |
1 medium onion, chopped |
2 medium carrots, sliced rather thinly |
1 head kale, rinsed, spun and chopped |
4 cups vegetable broth (reserve 1 cup) |
2 (15 ounce) cans white beans, undrained (reserve about a cup of the beans and liquid) |
1 (28 ounce) can diced tomatoes |
1 tablespoon dried oregano |
1 tablespoon dried basil |
salt and pepper |
Directions:
1. Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.
2. Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.
3. Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.
4. Simmer for 5 minutes.
5. While simmering, use a stick blender or regular blender to combine the reserved beans and broth.
6. Add the bean and broth mixture and simmer 5 more minutes.
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