Soup
Kale and White Bean Soup
Adapted from the Black Sea's collard soup, so use collard greens instead of kale if you can find them.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 tbsp olive oil
- 1 onion
- 200 g kale
- 6 cups (1200 ml) water
- 1 can canned white beans
- 1 tsp salt
- 3 tbsp corn flour
- 1 tsp red pepper flakes
Method
- Chop the onion and soften it in the olive oil over medium heat for 3 minutes.
- Wash the kale thoroughly, remove the tough stems and finely shred the leaves. Add to the pot and cook for 2 minutes, stirring occasionally.
- Add most of the water, the drained beans and the salt; once boiling, simmer for 12 minutes.
- Whisk the corn flour smooth with the rest of the water, whisk it into the soup and boil for 3 more minutes.
- Sprinkle with pepper flakes and serve.