I’ve been on a kale soup kick lately! We’ve been getting bunch after delicious bunch from our CSA this winter. Combine an abundance of kale with a drop in temperatures, and really who wouldn’t want to make lots of yummy kale soup, right?
This soup is nice and hearty, and it cooks up pretty quickly! It’s also a one-pot dish, which is what I usually aim for in my cooking. Doing dishes is the pits!
I adapted this recipe from this one at Epicurious but did some veganizing and changed the method so it would all cook up in one pot.
Kale Soup with White Beans and Caramelized Onions
Yield: 4 servings
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 3 cloves of garlic, minced
- 1 carrot, minced
- 2 stalks celery, minced
- 1 Tofurkey beer brat, chopped (you can try other vegan sausages or leave this out, but I think it made the soup so much richer!)
- 4 cups kale, ribs removed and chopped into bite-sized pieces
- 2 cup water
- 2 cubes low-sodium vegetable bouillon
- 1/2 cup beer (I used an IPA)
- 1Â bay leaf
- 2 teaspoons fresh rosemary, chopped
- 1 can white beans (or 2 cups cooked white beans)
- In a soup pot or Dutch oven, heat the oil on medium low and add the onions and garlic. Cook, uncovered, stirring occasionally for about 20-30 minutes, until the onions caramelize.
- Add the carrot, celery, and sausage to the pot, up the heat to medium, and cook for a few more minutes, until the veggies soften and the sausage starts to brown.
- Add the kale, stirring constantly, until it all just turns bright green.
- Add the remaining ingredients to the pot, bring to a boil, then simmer for about 10 minutes.