You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.
- 1 bunch red kale (or use any other green available)
- 1 large onion, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1/2 cup parsley, chopped
- 1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
- 1 teaspoon dried oregano
- 2 15-ounce cans diced tomatoes
- 1 15-ounce can cannellini or other white beans
- 4 cups water
- pinch red pepper flakes
- salt and pepper to taste
- Optional serving suggestions: Balsamic vinegar and soy parmesan
- Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
- Heat a large, non-stick pot over medium-high heat. Add the onion and celery and cook until the onion begins to brown, adding water by the tablespoon if needed to prevent sticking. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
- Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.
Preparation time: 15 minute(s) | Cooking time: 50 minute(s)
Number of servings (yield): 6