This is a hearty soup complete with a protein and starch, and it is also really comforting on a cold day. Mushrooms add a little extra savory flavor, as does the nutritional yeast if you choose to use it. It also adds nutritional benefits such as vitamin B12 (learn more).
1/2 medium yellow onion, diced
1 heaping cup of chopped mushrooms (i like shiitakes)
2 cloves garlic, peeled and finely chopped
1 Tbsp nutritional yeast flakes (optional)
1/3 cup dry white wine
3 medium yukon gold potatoes, peeled and cut into 1/2″ cubes
6 cups good vegetable broth (recommended – Not Chick’n Broth bullion cubes)
1 can navy or great northern beans, drained and rinsed
1 sprig rosemary
3 large kale leaves, thick stem removed and chopped (i prefer lacinato kale over the curly kale)
Add enough olive oil to cover bottom of a stock pot and heat over medium low heat for a couple minutes. Then add onion and mushrooms and a sprinkle of salt. Saute 5 minutes or until softened.
Add garlic and saute 1-2 minutes.
Stir in nutritional yeast to thoroughly mix. Then add wine stirring and scraping bottom to get any bits on the pan (that’s all the good flavor). Simmer about 5 minutes until reduced by half.
Add potatoes, broth, beans, and rosemary. Increase to high heat and bring to a boil, then reduce heat to low and simmer uncovered 20 minutes.
Remove rosemary sprig. Transfer 1-2 cups of bean and potato mixture with a little of the broth to a blender. Puree then add back to pot.
Stir in kale and simmer 5 minutes longer. Transfer to bowls and serve with a yummy crusty baguette!