With the weather turning cold the way it has, soup has become a frequent lunch. Beans and kale are a very traditional combination is Italian cuisine, and this soup takes inspiration from that heritage. If you have the option, use Lacinato kale (also known as black or dino kale). I find it more flavourful than the more commonly available variety. To make it even heartier, add a couple of chopped Italian-style vegan sausages along with the onions. A little pureed raw garlic and lemon added at the end give it a welcome pop of flavour. This soup comes together really quickly with a minimum of effort, making it perfect when you need a quick meal.
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 1 cup finely diced celery
- 4 cloves garlic, peeled and finely chopped
- 1 can white beans, with liquid
- 1 teaspoon soy sauce, tamari, or coconut aminos to make it gluten-free
- ½ teaspoon liquid smoke
- 4 cups vegetable broth
- 1 teaspoon dried thyme leaves
- ½ teaspoon red pepper flakes
- 2 packed cups chopped kale leaves, from a ½ large bunch, stems removed
- 2 tablespoons finely chopped celery leaves, or parsley
- 1 clove garlic, peeled and pureed
- 1 teaspoon lemon juice
- In a medium pot, saute the onion and celery in the olive oil until almost tender, about 6 minutes.
- Stir in the garlic and cook for about a minute.
- Add the beans with their liquid, the soy sauce, liquid smoke, vegetable broth, dried thyme and red pepper flakes. Bring to a simmer.
- Add the chopped kale and simmer until it is
tender,about 12-15 minutes.
- Stir the celery leaves, pureed garlic, and lemon juice into the soup. Season with salt and pepper to taste.
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