There are lots of hearty soup and stew recipes for a cold winter night but what if you are looking to warm up a friend on a vegan diet. What if that vegan friend also needs to watch their salt and keep their food nearly fat-free? No Problem!
The individual flavors of the winter vegetables sing through this soup which is elegant in its simplicity.
Kale and White Bean Soup
10 cups water
1 1/2 cups rough chopped celery including leaves
2 cups carrots cut into rounds
1 cup parsnips cup into rounds
1/2 turnip cut into 1″ cubes
1 large onion rough sliced
1 6 ounce can tomato paste
handful of flat leaf parsley, thyme sprigs, dill
1 bay leaf
salt and pepper to taste (salt is optional)
Kale and Beans
4 cups of chopped kale
1 16 oz can of Cannellini beans (drained and rinsed)
1/2 cup shallots
1/2 cup dry white wine
3 cloves of roasted garlic or roasted garlic paste
1/4 tsp smoked paprika or more to taste
cooking spray or few tablespoons olive oil
Combine all the broth ingredients except tomato puree in a large pot
Heat to a simmer and then add the tomato puree
While the vegetable are cooking , spray garlic cloves with cooking spray and wrap in foil. Roast in the oven at 375 degrees until soft (about 20 minutes)
When the vegetables in the broth begin to get tender, saute the shallots in a large shallow pan using cooking spray or olive oil. As soon as the shallots get soft, add the kale and turn the heat to high, pour in the wine and cook for a few minutes.
Add the kale, roasted garlic, beans, and paprika to the broth and cook for 15 minutes or more.