Tuscan White Bean and Kale Soup

Ingredients

• 715 gcanned white beans, low sodium, drained and rinsed
• 150 gkale, stems removed, chopped
• 1medium onion
• 2medium carrots
• 2stalks celery
• 4cloves garlic
• ½can (796 ml) diced tomatoes
• 1200 mllow-sodium vegetable broth
• 1 tbspItalian seasoning
• 1¼ tbspextra-virgin olive oil
• 20 gnutritional yeast
• ¾ tspsalt
• ½ tspblack pepper
• 6slices sourdough bread, to serve

Method

1. Dice the onion, carrot and celery and mince the garlic. Strip the kale leaves from the stems and chop them.

2. Heat the oil in a large pot over medium heat.

3. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes. Add the garlic and Italian seasoning and stir for 1 minute.

   8 min timer

4. Add the beans, diced tomatoes and broth. Bring to a boil over high heat, then reduce to medium-low and simmer for 20 minutes.

   20 min timer

5. Mash some of the beans against the side of the pot with a spoon to thicken the soup.

6. Stir in the kale and simmer for 5 minutes until tender. Add the nutritional yeast, salt and pepper.

   5 min timer

7. Ladle into bowls and serve hot with slices of toasted crusty bread for dipping.

Storing and reheating

Keeps 5 days or 3 months frozen.