Zuppa Vegana: Italian Potato Bean and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 pound potatoes diced
- 1 cup cannellini beans drained and rinsed
- 1 cup kale chopped
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add vegetable broth, potatoes, cannellini beans, fennel seeds, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Add kale and cook for 5 minutes more, or until wilted. Season with salt and pepper to taste.
