VEGAN POTATO SOUP RECIPE WITH BEANS & KALE #vegan #potato #soup #vegetarian #dinner

VEGAN POTATO SOUP RECIPE WITH BEANS & KALE #vegan #potato #soup #vegetarian #dinner

You presumably have everything in your storeroom and ice chest to make this solid and delectable Vegan Potato Soup with Beans and Kale. Ideal for weeknights! 211 calories and 4 Weight Watchers Freestyle SP. Much obliged to you to The Little Potato Company for helping me share this formula with you.

This previous end of the week was one of incredible fervor for our family. Since moving to the Seattle region in June, we've been leasing a townhouse while exploring the insane (!!) lodging market here. On account of our stunning land specialist and some genuine persistence, we at long last shut on a house on Friday and moved in throughout the end of the week. Boxes, boxes, all over the place, which implies that we are concentrating on dinners conceived of unadulterated accommodation and straightforwardness. On the off chance that the fixings aren't as of now in the ice chest and wash room, or the vital skillet are covered up away in a crate, the dinner just ain't occurring.

There was a night of take-out pizza amidst moving, yet in the wake of giving up practically every penny (or so it appears) to the bank, cooking at home is fundamental for our wallets. Also, let's face it, for our waistlines.

VEGAN POTATO SOUP RECIPE WITH BEANS & KALE #vegan #potato #soup #vegetarian #dinner

Also try our recipe : Vegetarian Crock Pot Taco Soup #vegetarian #soup #vegan #taco #breakfast

Ingredients :

  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 1 large stalk celery diced
  • 1 medium carrot diced
  • 3 garlic cloves minced
  • 3/4 teaspoon crushed dried rosemary
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes less to taste
  • 1/4 teaspoon ground pepper
  • 2 tablespoon tomato paste
  • 1 1/2 pounds Little Potato Company Creamer potatoes I used Blushing Belle, cut into 1/2-inch pieces
  • 7 cups low sodium vegetable broth
  • 1 14 ounce can of Great Northern beans, drained & rinsed
  • 4 cups chopped kale
  • 1/2 teaspoon salt or to taste

Instructions :

  1. Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
  2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
  5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
  6. Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

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