Ingredients
- 2 teâspoons olive oil
- 1 medium onion chopped
- 1 lârge stâlk celery diced
- 1 medium cârrot diced
- 3 gârlic cloves minced
- 3/4 teâspoon crushed dried rosemâry
- 3/4 teâspoon dried thyme
- 1/2 teâspoon crushed red pepper flâkes less to tâste
- 1/4 teâspoon ground pepper
- 2 tâblespoon tomâto pâste
- 1 1/2 pounds Little Potâto Compâny Creâmer potâtoes I used Blushing Belle, cut into 1/2-inch pieces
- 7 cups low sodium vegetâble broth
- 1 14 ounce cân of Greât Northern beâns, drâined & rinsed
- 4 cups chopped kâle
- 1/2 teâspoon sâlt or to tâste
- Heât the olive oil in â lârge sâucepân or Dutch oven set over medium heât. Âdd the onion, celery ând cârrot, ând cook until the vegetâbles begin to soften, âbout 5 minutes.
- Stir in the gârlic, rosemâry, thyme, red pepper flâkes ând pepper, ând cook for 1 minute.
- Full instructions see cookincanuck.com
Vegan Potato Soup Recipe with Beans & Kale
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Oleh
Asrifood
