MAKES: 4 (1½-CUP) SERVINGS • DIFFICULTY: easy
Kale, kale, and more kale! I can’t seem to get enough of it, but if you’d like, feel free to substitute a different variety of greens in this recipe. I think Swiss chard would be delicious!
6 cups Vegetable Broth
1 large red onion, chopped
3 to 4 garlic cloves, minced
1 medium sweet potato, cut into ½-inch dice
5 cups chopped fresh red kale
¼ teaspoon red pepper flakes (or more … much, much more, if you love spice as I do)
2 bay leaves
1½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak salt-free cannellini beans, drained and rinsed
1 teaspoon white miso paste
2 tablespoons nutritional yeast
2 tablespoons chopped fresh parsley
1 teaspoon fresh marjoram or oregano, or ½ teaspoon dried
2 teaspoons Savory Spice Blend, or to taste
Heat 1 cup of the broth in a large pot over medium heat. Add the onion and garlic and simmer for 5 minutes. Stir in the sweet potato, kale, red pepper flakes, bay leaves, and the remaining 5 cups of broth and bring to a boil over high heat. Lower the heat to medium, add the beans, and cook until the vegetables are tender, 20 to 30 minutes. Ladle about ⅓ cup of the broth into a small bowl or cup. Add the miso paste and stir to blend. Pour the miso mixture into the soup and stir in the nutritional yeast, parsley, marjoram, and Savory Spice Blend. Serve hot.