Vegan White Bean and Kale Soup

cilantroandcitronella.com

2 tablespoons olive oil

5 cloves of garlic, thinly sliced

1 medium onion, diced

2 carrots, peeled and diced

2 stalks of celery, diced

2 bay leaves

2 (15 cm / 6 inch) sprigs of rosemary, leaves removed and finely chopped, stems reserved

4 cups (1 litre) vegetable stock

2 (560 gram / 20 oz) jars of cooked white beans

2 cups (55 grams) chopped kale or other winter green (radish greens, chard, spinach, etc.)

1 ½ teaspoons miso paste

1 tablespoon lemon juice

Salt and pepper, to taste

Fresh parsley, for garnish

Directions at cilantroandcitronella.com

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