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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Tuscan White Bean Soup with Kale

3/28/2020

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Stephanie Moody

This is a simple, hearty stew that makes a great weeknight meal. The kombu is optional but I like to use it because it lends a subtle savoriness to the soup as well as making the beans more digestible.
Ingredients
  • 1 1/2 c white beans (Great Northern or Canellini both work well), soaked overnight
  • 2 qts vegetables stock
  • 1 Tbsp + 1 tsp salt
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 piece of kombu (optional)
  • 1 large carrot, diced
  • 5 cloves of garlic, minced
  • 1 large bunch of Lacinato kale, chiffonaded
  • 2-3 tomatoes, diced or 1 can diced tomatoes
  • Freshly ground black pepper 


Directions

  1. Put beans in a large pot and add stock, 1 tsp salt, bay leaf, rosemary and kombu if using. Cover and put on medium high heat. Once the water boils, reduce to a simmer. Cook until beans are almost tender, about 20-30 minutes.
  2. Add carrots, garlic, salt and continue to cook for about 5 minutes, until carrots are al dente. Add kale and tomatoes and continue to simmer until kale is tender, about 7 minutes.
  3. Add pepper and taste and adjust seasoning.
 
Serves: 4-6 people

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