1cupdried cannellini beansrinsed, sorted and soaked for 8 hours or overnight (Or, sub 2 ½ cups cooked/canned white beans. See notes)
½cupdry white wine(Or sub 2 tablespoons of champagne vinegar or sherry vinegar)
6cupslow sodium vegetable stock
1small bunchfresh thymetied into a bundle
1bunch of lacinato kalechopped (about 5 cups. Or sub other kale or spinach)
Optional: 1-2 tablespoons vegan parm or nutritional yeast for serving
In a Dutch oven or large pot, over medium heat, saute the onion, carrots and celery until tender, about 5 minutes. Add the garlic and rosemary and saute another 2 minutes.
Add the soaked dried cannellini beans, vegetable broth and white wine (or vinegar) and bring to a boil.
Add the thyme bundle and bay leaf, reduce heat to low and simmer, covered, for 30 minutes.
Add the kale and continue to simmer, covered, another 10 minutes, or until both the kale and beans are tender.
Dried beans. Feel free to substitute another white bean of your choice, but make sure to check cooking times. Other beans can take much longer to cook. Also, old beans may take much longer or resist becoming tender. Canned beans are fine as well, but this soup will develop the best flavor by simmering for at least 30 minutes.Kale. I used lacinato kale, but you could use any hearty green you like here. Just adjust the cooking time accordingly--either by simmering the soup longer or adding your greens to the pot sooner. In general, the thicker/tougher the green, the longer the cooking time. Vegetable broth. Be sure to use a broth you enjoy the taste of before it goes into the soup. Some packaged broths can be bitter or have strong flavors you may not care for. I like to use soup bases like Protective Diet Plant-Based Broth Mix.