Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Healthy Cabbage Soup Recipe | How to Make Cabbage Soup
Ever craving soup but you just want something light and healthy but flavorful at the same time, then this soup is for you.
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???????????? CABBAGE SOUP
1 tablespoon olive oil
½ cup chopped onion
2 cloves finely chopped garlic
1 cup chopped celery
1 cup sliced carrots
6 cups cabbage, cut into 1-inch pieces
4 cups vegetable broth or stock
3 cups water
1 can 14.5 oz diced tomatoes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
Cook over medium heat for 20 minutes.
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SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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Vegetarian Lemon Rice Soup:
Easy Homemade Butternut Squash Soup:
Hearty Vegan Chili:
???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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Cabbage, Potato & White Bean Soup | What's Cooking?
RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP
Adapted from simple-veganista.com
Serves 8
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Ingredients:
1 Tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 – 3 garlic cloves, minced
1 Tablespoon Herbs de Provence OR 1 teaspoon each dried thyme, rosemary, oregano*
1 can (15 oz) diced tomatoes, with liquid (low sodium)
7 cups vegetable broth (low sodium)
2 medium gold or red potatoes with skin on, diced
1/2 head large cabbage, sliced (green or savoy)
2 cans white beans (15 oz), drained and rinsed (cannellini, great northern or navy)
2 cups chopped kale, collards or escarole (optional)
salt and pepper, to taste
Instructions:
Prepare your vegetables, cutting in a medium dice. If cabbage is extra-large, cut slices in half.
In a large stock pot, heat oil over medium-low heat, add onions, carrots and celery (also known as Mirepoix in France), sauté for 10 minutes. Smells delicious already! Add garlic and spices, sauté for 1 minute more or until fragrant. Add tomatoes, broth, potatoes, cabbage, beans and optional greens. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning. Add salt and pepper as needed. Enjoy!
Notes:
* If Herbs de Provence are not available, substitute another combination, as suggested above. Italian Blend seasoning would also work well. A sprinkle of red pepper flakes makes for a nice addition, too. This is a great recipe for using leftover produce. If you’re missing one or two items, you can still pull this together and have a wonderful soup!
Nutrition:
Per serving (8 total): Calories 195; Total Fat 3g; Sat Fat 0g; Sodium 436mg; Carbs 36; Fiber 9g; Total
Sugars 8g; Added Sugars 1g; Protein 8g; Vit D 0mcg; Calcium 99mg; Iron 3mg; Potassium 847mg;
Vit A 121% DV; Vit C 41% DV; Vit K 60% DV; Vit B1 60% DV.
RollingHarvest.org
EQUIPAJE RÚSTICO, PATA Y SOPA DE HABA BLANCA
Adaptado de simple-veganista.com
Para 8 porciones Tiempo de preparación: 15 min Tiempo de cocción: 40 min Tiempo total: 55 min
Ingredientes:
1 cucharada de aceite de oliva
1 cebolla mediana, cortada en cubitos
2 zanahorias, peladas y cortadas en cubitos
2 tallos de apio, cortados en cubitos
2-3 dientes de ajo picados
1 cucharada de Hierbas de Provenza O 1 cucharadita de tomillo seco, romero, orégano *
1 lata (15 oz) de tomates cortados en cubitos, con líquido (bajo en sodio)
7 tazas de caldo de verduras (bajo en sodio)
2 papas medianas doradas o rojas con piel, cortadas en cubitos
1/2 cabeza de repollo grande, en rodajas (verde o saboya)
2 latas de frijoles blancos (15 oz), escurridos y enjuagados (cannellini, great northern o navy)
2 tazas de col rizada picada, berza o escarola (opcional)
sal y pimienta para probar
Instrucciones:
Prepara tus verduras, cortando en dados medianos. Si el repollo es extra grande, corte las rodajas por la mitad. En una olla grande, caliente el aceite a fuego medio-bajo, agregue las cebollas, las zanahorias y el apio (también conocido como Mirepoix en Francia), saltee durante 10 minutos. ¡Ya huele delicioso! Agregue el ajo y las especias, saltee por 1 minuto más o hasta que esté fragante. Agregue tomates, caldo, papas, repollo, frijoles y verduras opcionales. Deje hervir, tape, reduzca el fuego a bajo y cocine a fuego lento durante 30 minutos, hasta que las papas y el repollo estén tiernos. Gusto por condimentar. Agregue sal y pimienta según sea necesario. ¡Disfrutar!
Notas:
* Si las Hierbas de Provenza no están disponibles, sustituya por otra combinación, como se sugirió
anteriormente. El condimento Italian Blend también funcionaría bien. Una pizca de hojuelas de pimiento rojo también es una buena adición. Esta es una excelente receta para usar los productos sobrantes. Si le faltan uno o dos elementos, ¡aún puede juntarlos y tomar una sopa maravillosa!
Nutrición:
Por porción (8 en total): Calorías 195; Grasa total 3 g; Grasas saturadas 0 g; 436 mg de sodio; Carbohidratos 36; Fibra 9g; Azúcares totales 8 g; Azúcares añadidos 1 g; Proteína 8g; Vit D 0 mcg; Calcio 99 mg; Hierro 3 mg; Potasio 847 mg; Vit A 121% DV; Vit C 41% DV; Vit K 60% DV; Vit B1 60% DV.
RollingHarvest.org