Quick White Bean & Kale Soup
2 carrots, cut into ¼” thick rounds
2 cans (19 oz/540 ml each) cannellini or white kidney beans, drained and rinsed
1⁄4 cup Smoky Roasted Tomato Nutritional Yeast Topper
2 tbspVegetable Broth Mix, or broth mix of your choice
1⁄2 tspSea Salt (Grinder)
6 cups boiling water
4 cups baby kale or spinach
- Place carrots in Multipurpose Steamer; stir in 1 can beans, nutritional yeast topper, broth mix, salt and 1⁄4 cup warm water. Cover; microwave on high for 8 min or until carrots are tender.
- Using Ground Meat Separator, mash carrots and beans (there should still be some visible chunks). Stir in 6 cups of boiling water and remaining can of beans. Microwave, uncovered, on high, for 6 min.
- Carefully remove from microwave and stir in kale. Cover and let stand until wilted, 1–2 min. Taste and add more topper, if desired.
Per serving: Calories 290, Fat 1.5 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 49 g (Fibre 14 g, Sugars 5 g), Protein 18 g.
Need more protein in your plant-based diet? Swap white beans for lentils. One cup of lentils contains 40% more protein.