Tuscan Kale Potato Bean Soup

monkeyandmekitchenadventures.com

Brenda Biancosino

1 medium yellow onion, small dice

1 carrot, small dice

2 celery ribs, small dice

1 Tablespoon minced garlic

1 ½ cups vegetable broth *(See notes for ratio)

3 ½ cup water (or broth)

1 Tablespoon lemon juice

4 sundried tomato halves, finely chopped *

1 to 3 teaspoons miso

3 cups red potatoes, skins on, small dice

1 - [ 15.5 oz. can ] cannelloni beans, drained and rinsed

1 Tablespoon Vegan Parmesan Cheese or nutritional yeast (optional)

3 cups Tuscan kale, vein removed, strips-cut into thirds (or baby spinach)

subheading: Spice/Herb Ingredients:

1 teaspoon garlic powder

1 teaspoon onion powder

2 Tablespoons dried minced onion flakes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried crushed thyme leaves *

⅛ teaspoon dried marjoram

⅛ teaspoon ground rosemary

⅛ teaspoon cumin (optional)

1 bay leaf

1 teaspoon sea salt ( /-) *

¼ teaspoon black pepper ( /-)

¼ teaspoon red pepper flake ( /-)

subheading: Optional Toppings:

Vegan Parmesan Cheese

Chopped parsley

Red pepper flake

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