Amanda's vegan white bean and kale soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, amanda's vegan white bean and kale soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Amanda's vegan white bean and kale soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Amanda's vegan white bean and kale soup is something that I’ve loved my whole life. They are fine and they look wonderful.

Here is how you achieve it. Here is how you achieve that. Amanda's vegan white bean and kale soup instructions. Add oil to a pot over med heat.

To get started with this particular recipe, we must prepare a few components. You can have amanda's vegan white bean and kale soup using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Amanda's vegan white bean and kale soup:
  1. Prepare 1 quart vegetable both
  2. Make ready 2 cup water
  3. Make ready 1 can canellini beans
  4. Prepare 3 garlic cloves minced
  5. Take 1 medium white onion diced
  6. Prepare 1 handful of baby carrots cut in circles
  7. Take 1 Idaho potato diced
  8. Make ready 3 handfuls of chopped kale
  9. Make ready 1 chopped parsley
  10. Take 1 splash of smoked paprika
  11. Get 2 splashes of cayenne pepper
  12. Get 1⁄2 cup organic soy creamer
  13. Get 3 shakes red pepper flakes
  14. Take 3 tbsp olive oil
  15. Get 1 salt and pepper to taste

How To Make This Recipe Making this vegan white bean and kale soup is easy! Finish with some kale, nutritional yeast, and lemon juice. Add broth, and bring to a simmer. Add purée and remaining beans to soup.

Steps to make Amanda's vegan white bean and kale soup:
  1. Add oil to a pot over med heat. Add onions and garlic till translucent then add carrots and potatoes. Cook for 15mins stir occasionally.
  2. Add vegetable stock, water and spices, let simmer for about 40 mins with the lid on.
  3. Add white beans and kale and let cook for another 20 mins. Add creamer and parsley at the last 5 mins.

Add broth, and bring to a simmer. Add purée and remaining beans to soup. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté a few minutes until slightly tender, stirring as needed. Stir in TOMATOES, VEGETABLE STOCK, BEANS, SALT, ITALIAN SEASONING, and (optional) CRUSHED RED PEPPER. Sauté for a few minutes to soften the veggies, stirring occasionally.

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