2 Tbsp olive oil
1 onion, chopped
1 large carrot, chopped
2 sticks of celery, chopped
4 small potatoes, cubed
6 cups veggie broth
1 can (28 oz) diced tomato
2 cups kale chopped
3 cups white beans, cooked (1 cups dried beans, cooked or two 398ml cans of white beans, drained and rinsed)
8 slices Silver Hills Bakery Sprouted Big Red’s Bread or Full Seed Ahead, lightly toasted or stale
3 garlic cloves, minced
3 bay leaves
1 rosemary sprig
1 tsp salt
black pepper to taste
- In a large saucepan or pot, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tablespoons of oil over medium heat for 10 minutes.
- Add the garlic, potatoes and continue to cook for another 10 minutes, stirring occasionally.
- Stir in the diced tomato and kale, stir well.
- In the blender add 2 cups of white bean and 6 cups of broth. Blend until smooth.
- Bring the soup to a boil, then reduce the heat, and simmer for around an hour and a half, occasionally stirring in more bean broth, a ladleful at a time.
- When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans and the bread.
- Cover, and set aside to rest for 30 mins, then season with a few grinds of black pepper and a drizzle of extra virgin olive oil before serving.
Store any leftovers in an airtight container in the fridge for up to a week.
- Place bread in the toaster or oven to stiffen up if you don’t have stale bread.
- You don’t need to make a special trip to the store if you’re missing bay leaves. Simply use dried rosemary or your favorite dried herbs for added flavor.
- Don’t have fresh kale? Don’t worry, frozen kale or frozen spinach works just as well. If using frozen, add it in step 6.
Any kind of white bean will do! (Navy beans, cannellini beans (also known as white kidney beans), or great northern beans—use whatever you have!)