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White bean and kale soup Recipe

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This recipe for White bean and kale soup is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups navy beans
4 cups water
1 bay leaf
1 no-chicken boullion cube
3 tsp bacuns - we find this flavoring in the bulk section at LifeSource
1 tsp salt
Dash black pepper


1 box no-chicken broth (32 oz)
3-4 carrots, diced
3-4 stalks celery, chopped
1 medium onion, chopped
2 tbl Nutritional yeast, we use Braggs
About 2 cups chopped kale
Pinch citric acid

Directions:
Directions:
Combine all ingredients in top list into insta-pot, and cook on the ‘bean’ cycle.

While beans are cooking, add additional ingredients into a saucepan, except the kale and citric acid. Bring to simmer, and slowly cook vegis until tender, while the beans cook.

When beans are done, and instapot cools, with slotted spoon, ladle out about 2/3 of the cooked beans. Place them into the simmering pot of vegis.

This will leave about 1/3 of the cooked beans and all of the bean liquid in the instapot pan. Use immersion blender to whip beans and bean broth until very smooth. Pour this mixture into the sauce pan containing the simmered vegis.

Stir to combine, add kale. Simmer until kale is tender. Add pinch of citric acid.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe was inspired by a visit to Seattle, April 2018 with family. We found this soup at a restaurant called ‘Homegrown’.

 

 

 

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