About the Recipe
Kale and Kidney Bean Soup is one of those meals that can take whatever you've got in your pantry and turn it into a delicious, nutritious meal. Not only does this soup taste wonderful—a mix of subtle flavors highlighted by a few select seasonings—it's also incredibly good for you. Kale is a nutrient-dense green, and kidney beans are a great source of plant-based proteins. Sweet potatoes or carrots provide added texture, as well as more vitamins and minerals. All of these fantastic ingredients come together to create a warm, hearty broth flavored with just the right amount of miso paste. This soup not only tastes great but looks inviting on the plate as well, making it perfect for dinner guests or family meals. Don't just take our word for it: try Kale and Kidney Bean Soup for yourself – you'll quickly see why it's a favorite in many kitchens!
Ingredients
4 to 5 cups of chopped kale (ribs removed)
1 large red onion
4 garlic cloves minced
2 tbsp fresh chopped basil (or 2 tsp dry)
1 medium sweet potato (or substitute a russet or golden potato)
1 zucchini chopped (or substitute chopped carrot)
6 - 8 cups of vegetable broth (consider low sodium brand)
1/4 tsp red pepper flakes (optional)
2 bay leaves
1 15 oz can of white kidney beans (or cannellini)
1 tsp white miso paste
2 tbsp nutritional yeast
1 tbsp parsley
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp mustard powder
Preparation
Step 1
Simmer the chopped onion and garlic in 1 cup of broth for approximately 3 to 5 minutes.
Step 2
Add the potatoe, kale, zuccini or carrot, bay leaves, and red pepper flakes. Bring to a boil. Reduce heat and add the beans. Cook for approximately 20 minutes or until the vegetables are soft to your liking.
Step 3
Add the miso, nutritional yeast, and seasonings. Let simmer for an additional 3 minutes more and serve hot. You may wish to dilute the miso in a cup of the cooked broth before adding back to the whole batch.
Step 4
Serve with your favorite whole wheat bread.