ABOUT THE RECIPE:
When you want a warming potage in a hurry, this Kale, Carrot and White Bean Soup really fills the bill. Featuring fresh kale, carrots and a few pantry ingredients, this recipe comes together in a flash. Perfect for easy fall fare or a mid-winter meal.
Makes 4 to 6 servings
INGREDIENTS:
- 7 to 8 cups water, plus more as needed
- 3 large carrots, peeled and sliced
- 8 ounces cremini mushrooms, sliced
- 1 can (15 to 16 ounces) white beans, drained and rinsed
- 8 ounces fusilli pasta (or your favorite pasta variety)
- 1½ large vegan bouillon cubes
- 3 to 4 very large leaves of kale, stems removed and thinly sliced
- 1 teaspoon tamari
- Salt, to taste (optional)
INSTRUCTIONS:
Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2-inches. Cover and bring to a boil over medium-high heat.
Decrease the heat to medium-low and cook, stirring occasionally, for 12 to 14 minutes. Add the kale, cover and cook, stirring occasionally, for 3 minutes. Stir in the tamari, cover and cook for 1 minute, or until the veggies and pasta are tender. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread or crackers on the side.
Ingredients
Directions
ABOUT THE RECIPE:
When you want a warming potage in a hurry, this Kale, Carrot and White Bean Soup really fills the bill. Featuring fresh kale, carrots and a few pantry ingredients, this recipe comes together in a flash. Perfect for easy fall fare or a mid-winter meal.
Makes 4 to 6 servings
INGREDIENTS:
- 7 to 8 cups water, plus more as needed
- 3 large carrots, peeled and sliced
- 8 ounces cremini mushrooms, sliced
- 1 can (15 to 16 ounces) white beans, drained and rinsed
- 8 ounces fusilli pasta (or your favorite pasta variety)
- 1½ large vegan bouillon cubes
- 3 to 4 very large leaves of kale, stems removed and thinly sliced
- 1 teaspoon tamari
- Salt, to taste (optional)
INSTRUCTIONS:
Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2-inches. Cover and bring to a boil over medium-high heat.
Decrease the heat to medium-low and cook, stirring occasionally, for 12 to 14 minutes. Add the kale, cover and cook, stirring occasionally, for 3 minutes. Stir in the tamari, cover and cook for 1 minute, or until the veggies and pasta are tender. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread or crackers on the side.