Potato & White Bean Soup with Kale

white bean potato soup

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).

Serves 4

Ingredients

Olive oil

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)

Method

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!

 

 

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Mushroom, Kale, Potato Tacos

I’ve probably said it a hundred times but I really love handheld foods.  If I can stuff it in a tortilla or bread, I will.  If you want to make this easier, skip the potato and use frozen shredded hashbrown potatoes.  That will save you the step of having to boil a potato.

Makes 4 tacos

Ingredients

1 small potato, peeled and cut into 1″ cubes (or 1 cup frozen shredded potatoes)

2 cups diced mushrooms

1/3 cup diced onion

2 cloves garlic, finely chopped

1 Tbsp nutritional yeast (optional)

1/5 block of drained and pressed extra-firm tofu (optional)

2 kale leaves, large rib removed, roughly chopped

Salt and pepper to taste

Broth, cooking spray or oil for sauteing

4 corn tortillas

Method

Fill a small pot with cold water, add potato.  Bring to a boil and cook 7-8 minutes.

In a skillet add either a little broth or cooking spray/oil and heat over medium heat.  Add mushrooms and onion and pinch of salt, cook about 5 minutes.

Add garlic, nutritional yeast and if using tofu, crumble into the skillet. Stir and cook and when potato is done drain from water and add to mushroom tofu mixture along with kale. Stir and cook just a few minutes until kale is just wilted.

Season with salt and pepper, remove from heat and serve in tortillas with desired toppings. My faves are avocado and salsa or hot sauce.