Tuscan Kale and White Bean Soup

1 medium onion finely chopped

3 ribs celery chopped

2 medium carrots peeled and chopped

4 to 6 cloves garlic minced

1 tablespoon olive oil

¼ teaspoon red pepper flakes (optional)

2 (15 oz) cans Cannellini or other white beans drained and rinsed

3 to 4 Yukon gold potatoes peeled and cubed

1 bunch lacinato kale stalks removed, thinly sliced (about 4 loosely packed cups)

6 cups vegetable broth

½ teaspoon dried basil

½ teaspoon dried rosemary

¼ teaspoon dried thyme or sub any dried herbs you like

1 cup homemade cashew cream (recipe follows), or see notes for substitutions below

salt and pepper to preference

subheading: Homemade Cashew Cream:

½ cup raw cashews soaked 4+ hours

¾ cup water

subheading: Garnish Recommendations:

Parmesan shreds (we love Follow Your Heart vegan parm)

fresh chopped parsley

squeeze of lemon

Directions at sarahsvegankitchen.com

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