The Eggless Tort

A New York lawyer's adventures with animal-free eating

Cannellini Bean and Kale Soup

When it’s cold and rainy like it is today, I just want soup with some nice crusty bread. This is a soup that I found here and adapted to my tastes. I actually made only a half size of this, which worked out just fine, since my husband doesn’t eat kale.

Cannellini Bean and Kale Soup

2 tbsp. olive oil
6 tsp. minced garlic (approximately 6 cloves)
2 tsp. oregano
1 (6-ounce) can tomato paste
2 tbsp. red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts vegetable stock or water
1 bunch kale, ribs removed, chopped
Salt and pepper

Saute the garlic and oregano in the olive oil for approximately a minute. Add the tomato paste and vinegar, and cook for another minute. Add the beans and vegetable stock and bring to a simmer. Add the kale and simmer, partially covered, for approximately 1 hour. Season with salt and pepper, to taste.

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