Who doesn’t love a hearty, nourishing soup? This soup has it all — lots of colors, tons of flavor, and all the nutrition you need to thrive: calcium from the kale, lycopene from the tomatoes, iron from the beans, vitamin C from the tomatoes, and so much more!
3cupsorganic potatoes (russet or red, chopped into 1” cubes)
1 ½tbspdried oregano
1tbspground cumin
3cupscannellini beans (or other white beans, home-cooked or BPA-free canned, drained and rinsed)
½tspsalt (optional)
ground black pepper (optional, to taste)
3cupsorganic kale (tough stems removed, chopped, packed cups, +1 cup as desired)
nutritional yeast (optional, to taste)
basil (optional, chopped, to taste)
crushed red pepper (optional, to taste)
Directions
1
Heat a large stockpot on medium-high heat. Add the mustard and fennel seeds and toast until you start to hear the mustard seeds pop (about 2–3 minutes), stirring occasionally to prevent burning.
2
Turn the heat down to medium, and add the onion, carrots, and celery. Stir often to prevent sticking and cook until the onions are translucent (about 3–5 minutes).
3
Add the garlic and cook for 30–60 seconds.
4
Add the vegetable broth, canned tomatoes, potatoes, oregano, and cumin.
5
Bring to a boil, then simmer until the potatoes are tender, about 5–7 minutes.
6
Stir in the beans and salt and pepper, if using, and simmer for an additional 5 minutes.
7
Stir the kale into the mixture until slightly wilted. Taste and season with additional salt, pepper, or seasonings of your choice.
8
Transfer the soup into bowls and sprinkle with nutritional yeast, basil, and crushed red pepper for additional yumminess.
Chef's Notes
Substitutions
In place of yellow onion, use white or purple onion, or shallots.
Instead of canned tomatoes, use freshly chopped organic tomatoes, 3–4 cups (you may also need to add an additional cup of vegetable broth).
Use another leafy green of choice in place of kale.
In place of russet or red potatoes, use purple, fingerling, or another type of potato of your choice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to three months.
3cupsorganic potatoes (russet or red, chopped into 1” cubes)
1 ½tbspdried oregano
1tbspground cumin
3cupscannellini beans (or other white beans, home-cooked or BPA-free canned, drained and rinsed)
½tspsalt (optional)
ground black pepper (optional, to taste)
3cupsorganic kale (tough stems removed, chopped, packed cups, +1 cup as desired)
nutritional yeast (optional, to taste)
basil (optional, chopped, to taste)
crushed red pepper (optional, to taste)
Directions
1
Heat a large stockpot on medium-high heat. Add the mustard and fennel seeds and toast until you start to hear the mustard seeds pop (about 2–3 minutes), stirring occasionally to prevent burning.
2
Turn the heat down to medium, and add the onion, carrots, and celery. Stir often to prevent sticking and cook until the onions are translucent (about 3–5 minutes).
3
Add the garlic and cook for 30–60 seconds.
4
Add the vegetable broth, canned tomatoes, potatoes, oregano, and cumin.
5
Bring to a boil, then simmer until the potatoes are tender, about 5–7 minutes.
6
Stir in the beans and salt and pepper, if using, and simmer for an additional 5 minutes.
7
Stir the kale into the mixture until slightly wilted. Taste and season with additional salt, pepper, or seasonings of your choice.
8
Transfer the soup into bowls and sprinkle with nutritional yeast, basil, and crushed red pepper for additional yumminess.
