Zuppa Vegana: Italian Potato, Bean, and Kale Soup

Name: Zuppa Vegana: Italian Potato, Bean, and Kale Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 liters vegetable broth– OR water plus 6 bouillon cubes or equivalent (see note); 850 grams pinto beans, drained, or 3 cups cooked and drained pinto, borlotti, or other beans; 1 teaspoon dried basil; 1 teaspoons fennel seeds; 1 6-inch piece fresh rosemary (or 1/2 tsp. dried rosemary, crushed); 6 cloves garlic, minced; 170 grams – 10 ounces chopped kale (stems removed), about 8-12 cups; 1 Tbsp OPTIONAL: nutritional yeast; 473 milliliters chopped onion (1 large onion); 1 teaspoon dried oregano; 454 grams potatoes, cut into bite-sized pieces; 0 teaspoons 1/4 – 1/2 teaspoon red pepper flakes (or to taste)

You can never have too many main course recipes, so give Zuppa Vegana: Italian Potato, Bean, and Kale Soup a try. This gluten free and dairy free recipe serves 6. One portion of this dish contains about 12g of protein, 2g of fat, and a total of 216 calories. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Mediterranean cuisine. If you have water plus 6 bouillon cubes, potatoes, garlic, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Heat a large, non-stick soup pot or Dutch oven.

Ingredients you will need

Soup

Equipment you will use

Dutch Oven

Add the onions and a tablespoon or so of water and “steam fry” until the onions soften, about 4 minutes.

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Onion

Water

Add the garlic and cook for another minute.

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Garlic

Add the broth, potatoes, beans, and herbs (oregano through pepper flakes). Bring to a boil, reduce heat, cover, and simmer until potatoes are just tender, about 15 minutes.

Ingredients you will need

Potato

Oregano

Pepper

Beans

Broth

Herbs

Add the kale, cover, and cook 5 – 10 minutes, until kale is tender but still bright green. OPTIONAL: For a creamier broth, remove about 1/2 cup of the potatoes and a little of the soup broth.

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Potato

Broth

Kale

Soup

Place them in the blender along with the non-dairy milk and nutritional yeast. Blend until smooth.

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Nutritional Yeast

Milk Substitute

Equipment you will use

Blender

Add blender contents to soup and stir well. Check seasonings, adding salt, pepper, and additional herbs to taste. Cook for a few minutes to heat through.

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Seasoning

Pepper

Herbs

Salt

Soup

Equipment you will use

Blender

Remove the rosemary stem before serving.

Ingredients you will need

Rosemary

Equipment

Dutch Oven

Blender

Ingredients

Servings:

2liters

vegetable broth– OR water plus 6 bouillon cubes or equivalent (see note)850grams

pinto beans, drained, or 3 cups cooked and drained pinto, borlotti, or other beans 1teaspoon

dried basil 1teaspoons

fennel seeds 1

6-inch piece fresh rosemary (or 1/2 tsp. dried rosemary, crushed)6cloves

garlic, minced 170grams

– 10 ounces chopped kale (stems removed), about 8-12 cups 1Tbsp

OPTIONAL: nutritional yeast 473milliliters

chopped onion (1 large onion)1teaspoon

dried oregano 454grams

potatoes, cut into bite-sized pieces 0teaspoons

1/4 – 1/2 teaspoon red pepper flakes (or to taste)

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.