Easy Kale Soup with White Beans, Potatoes Savory Broth

umamigirl.com

Laura Hayden

¼ cup olive oil

1 large yellow onion, diced small

2 stalks celery, diced small

2 medium carrots, diced small

2 teaspoons salt, divided

6 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon marmite (optional)

7 cups good vegetable broth

2 pounds Yukon Gold potatoes, peeled and diced

2 bunches Lacinato kale, stemmed and torn into bite-sized pieces

2 15.5-ounce cans white beans, rinsed and drained

2 tablespoons balsamic vinegar

½ cup chopped flat-leaf parsley

Freshly ground black pepper to taste

Parmesan cheese for serving (optional)

Directions at umamigirl.com

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