Makes 4 1 1/2 C servings
How Not to Die Cookbook M. Greger
***Kale can be substituted for any variety of greens - example Swiss Chard
6 cups Vegetable Broth
1 large red onion, chopped
3-4 garlic cloves, minced
1 medium sweet potato, cut into 1/4 inch dice
5 cups chopped fresh red kale
1/4 teaspoon red pepper flakes (or more to taste)
2 bay leaves
1 1/2 cups cooked or 1 15.5 ounce can 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 1/2 teaspoon dried
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon celery seed
Heat 1 cup of broth in a large pot over medium heat. Add the onion and garlic, simmer for 5 minutes. Stir in sweet potatoes, kale, red pepper flakes, bay leaves and remaining 5 cups of broth and bring to a boil over high heat. Lower the heat to medium and add the beans and cook until vegetables are tender, 20-30 minutes. Ladle about 1/4 cup of broth into a small bowl or cup. Add miso paste and stir to blend. Pour miso mixture into the soup and stir in nutritional yeast, fresh parsley and remaining spices. Serve hot.
Comments