You most likely have everything in your wash room and refrigerator to make this solid and delectable Vegan Potato Soup with Beans and Kale. Ideal for weeknights! 211 calories and 4 Weight Watchers Freestyle SP. Much obliged to you to The Little Potato Company for helping me share this formula with you.
This previous end of the week was one of incredible fervor for our family. Since moving to the Seattle region in June, we've been leasing a townhouse while exploring the insane (!!) lodging market here.
On account of our stunning land merchant and some genuine tolerance, we at long last shut on a house on Friday and moved in throughout the end of the week. Boxes, boxes, all over, which implies that we are concentrating on suppers conceived of unadulterated comfort and simplicity. On the off chance that the fixings aren't as of now in the ice chest and wash room, or the fundamental container are shrouded away in a crate, the dinner just ain't occurring.
There was a night of take-out pizza amidst moving, yet subsequent to giving up for all intents and purposes each penny (or so it appears) to the bank, cooking at home is vital for our wallets. Also, let's face it, for our waistlines. This 40-something body can just take such a significant number of pizza evenings before my pants start to challenge. Veggies, veggies and more veggies is the request for the day, and this solid vegetarian potato soup possesses all the necessary qualities. It doesn't hurt that this formula requires just a single enormous pan, which means less scrounging through boxes, in addition to less dishes to wash.
Also try our recipe : Sweet and Spicy Baked Cauliflower #vegetarian #cauliflower #vegetables #baked #noodle
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 large stalk celery diced
- 1 medium carrot diced
- 3 garlic cloves minced
- 3/4 teaspoon crushed dried rosemary
- 3/4 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes less to taste
- 1/4 teaspoon ground pepper
- 2 tablespoon tomato paste
- 1 1/2 pounds Little Potato Company Creamer potatoes I used Blushing Belle, cut into 1/2-inch pieces
- 7 cups low sodium vegetable broth
- 1 14 ounce can of Great Northern beans, drained & rinsed
- 4 cups chopped kale
- 1/2 teaspoon salt or to taste
Instructions :
- Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
- Stir in the tomato paste and cook for 1 minute.
- Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
- Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
- Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.
Source : bit.ly/2YikRox
Read more our recipe : THE BEST BLACK BEAN BURGER #burger #vegan #easy #vegetarian #breakfast
0 Comments