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    A Favorite Recipe for Cold Weather: Kale & White Bean soup

    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.