Potato, White Bean & Kale Vegan Soup

By AuntieLo

After weekends full of holiday parties, sugary cocktails & cookies galore, I love to reboot with this clean eating soup. After eating it you’ll feel like a whole new person.

Ingredients

• 1 large yellow onion chopped medium, about 2 cups
• 2 teaspoons olive oil
• 3 garlic cloves finely minced, about 1.5 tablespoons
• (2) 32 ounce containers of veggie stock
• 2 pounds yukon gold potatoes chopped medium, about 4 cups
• (2) 15 ounce cans cannellini beans (also known as white kidney beans)
• 2 tablespoons fresh rosemary, finely chopped
• 3 cups kale, ribs removed and torn into 2" pieces
• salt & pepper
• 1 baguette sourdough bread, sliced into 1/4" slices
• 4 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 4 garlic cloves finely minced, about 1 tablespoon + 1 teaspoon
• pinch of salt

Preparation

Step 1

Instructions
1. Preheat oven to 350 degrees.
2. Heat a large pot over medium heat with 2 teaspoons olive oil. Saute onions for 5-7 minutes until translucent. Add in 1.5 tablespoons minced garlic and cook until fragrant, 1 minute.
3. Pour in vegetable stock, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low and simmer uncovered for 30 minutes.
4. Make the crositini's by combining 4 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon + 1 teaspoon minced garlic and a pinch of salt. Press and smash the garlic & rosemary into the olive oil with the back of a spoon to release the flavors. Lay sourdough slices on a baking sheet. Evenly divide olive oil mixture on top of each slice. Bake with oven rack at upper third of oven until crostini's are crispy, 20-25 minutes.
5. Add the kale to the soup and cook 5 more minutes. Remove from heat, salt & pepper to taste, then allow to rest for 5 minutes. Serve warm topped with crostini's.
6. Will keep in an air container in the fridge for 7 days.

Or Pressure Cook it. Check pressure cooking guides for your area.