Tuscan White Bean and Kale Soup
 
Prep Time
Cook Time
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A tasty, high protein, high fiber soup, great for cold winter nights. Reduce the sodium by using low sodium vegetable broth and by skipping the additional ¼ tsp. of added salt. Use a non-stick skillet and saute in water to reduce the calorie count of added fat.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 4-6
What You Need
  • ½ cup raw cashews, soaked over night in 1 cup water
  • 1-2 tsps olive oil
  • 1 medium yellow onion, chopped small
  • 4 cloves garlic, minced
  • 2 tsps dried basil leaves
  • 1-1/2 tsps dried sage
  • ¼ tsp Himalayan pink salt
  • 4 cups low sodium vegetable broth
  • 2 cans white beans, drained
  • 1 cup chopped sun-dried tomatoes (drain of oil if oil packed)
  • 5 cups finely chopped kale leaves (not stems)
  • salt and pepper to taste
  • fresh basil leaves (optional)
  • red pepper flakes (optional)
How to Do It
  1. Soak cashews in water for 6-8 hours. Drain, rinse and set aside until ready to make your soup.
  2. Heat olive oil over medium heat in large pot.
  3. Add onions and garlic, saute until translucent, stirring frequently.
  4. Add the basil, sage, salt, broth and tomatoes. Return to a boil and simmer, uncovered, for 15 minutes.
  5. While soup base is cooking, put ½ cup water and cashews in blender and blend until smooth.
  6. Add the cashew cream and kale to the soup, and stir to combine. Cover and turn heat off. Let pot sit on stove eye for about 8-10 minutes. Kale should be wilted.
  7. Stir and divide into individual serving bowls, adding additional salt, pepper, fresh basil or red pepper flakes if desired.
Recipe by Blacks Going Vegan! at http://blacksgoingvegan.com/tuscan-white-bean-and-kale-soup/