This soup is so fast and easy, you'll be eating with your family within half an hour of starting it. Vegan and healthful, this soup provides protein from the beans, vitamins and anti-cancer agents from the kale, beta-carotene from the peppers. You can make this dish even healthier by using homemade vegetable stock and real tomatoes. But, if you're pinched for time, a carton of vegetable broth, a bag of already washed and cut kale, and a can of diced tomatoes can be used to cut time drastically. Serve with some warm crusty bread.
* 2 tablespoons olive oil
* 1 medium onion, diced
* 8 oz. from bag of cut and cleaned kale
* 1 yellow or orange bell pepper (optional, but I like the color in the soup)
* 1 quart (carton) organic vegetarian broth (like Pacific brand)
* 1 can of organic diced tomatoes
* 2 cans of cannellini bean (or Great Northern beans), drained and rinsed
* salt and pepper to taste
Optional: You can slice and saute vegetarian sausages in a fry pan, then throw it in the soup with the beans.
Heat oil in dutch oven or pot on medium heat. Saute onion until just translucent, about 3 - 5 minutes. Add kale and bell pepper and saute until just wilted, about 5 minutes. Add quart of broth, tomatoes and beans. Turn up heat to bring to a boil. Once the soup is boiling, turn down heat and simmer to blend the flavors, about 5 minutes. Serve.
Buon appetito!
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