PP Kale Soup, Carrot and White Bean Soup
Chef: Laura Theodore, Jazzy Vegetarian
Makes: 4 to 6 Servings
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
INGREDIENTS
7 to 8 c water, plus more as needed
3 lg carrots, peeled and sliced
8 oz cremini mushrooms, sliced
1 15-16 oz white beans, drained and rinsed
8 oz fusilli pasta (or your favorite pasta variety)
1 ½ lg vegan bouillon cubes
3 to 4 x-lg kale leaves, stems removed and thinly sliced
1 t tamari
Sea salt to taste
DIRECTIONS
Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2”.
Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 12 min. Add the kale, cover and cook, stirring occasionally, for 3 minutes.
Stir in the tamari, cover and cook for 1 minute. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread on the side.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the Jazzy Vegetarian at:
Jazzy Vegetarian, Laura Theodore, Vegan-Ease.
Streaming Online Television Channel: Jazzy Vegetarian TV
