It’s that time of year where winter is holding on with icy talons taunting the warmth of spring and daring her to do her daffodil dance. She’s not shy. She extends her embrace to trees and perennials and the snow is receding from their bases.
Until it’s all gone, until the frigid air settles to a more temperate state, you simply must try this soup. It’s rich, umami-filled broth soothes and satisfies even the coldest bones. Bright, fresh carrot pennies lend an al dente bite with perfectly soft kale. Beans sate even the strongest appetite.
KALE AND WHITE BEAN SOUP (vegan)
Makes 6 main-course servings
Prep time: 1 hour
Total time: 3 hour
- 1 onions, coarsely chopped
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1 pound dried white beans (navy, cannellini or Great Northern), rinsed and picked over
- 5 tablespoons Vogue-brand Instant VegeBase (or other vegetarian broth powder)
- 2 quarts and 5 cups water
- 4 tablespoons vegan Parmesan cheese
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon low sodium Spike seasoning
- 2 whole bay leaves
- 1 teaspoon finely chopped fresh rosemary
- 8 carrots, sliced into pennies
- 1 pound lacinato kale (also known as dinosaur or Tuscan kale), de-stemmed and coarsely shredded
- In a medium-sized pot, cover beans with 2 inches water and bring to a boil. Remove from heat and let stand, uncovered, 1 hour or more. Drain beans in a colander and rinse.
- In a large enamel-coated cast iron Dutch oven, cook onions in oil over medium or medium low heat, stirring occasionally, until softened, 10 to 12 minutes. Add garlic and cook, stirring, 2 to 3 minutes. Add beans, broth powder, water, vegan Parmesan cheese, salt, pepper, Spike, bay leaf, and rosemary and carrots, and simmer, uncovered, until beans are just tender, about 1 hour (if time, 90 minutes).
- Stir kale into soup and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes.
Bonus: Soup is at its premium when made a day ahead. Cool completely, uncovered, then chill, covered.