Vegan MoFo, Day 10

Kale is my drug. I love it. This soup is great for fall (or even a cool summer evening) and easy to throw together. It’s hearty without being overly filling, not to mention full of immune-boosting ingredients that will help ward off those pesky winter colds.

INGREDIENTS:
3 cloves garlic, minced
2 Tbs olive oil
1 large leek, chopped
2-15 oz cans great northern or cannellini beans, drained
8 C vegetable broth (or 6 cups broth, 2 cups of water)
1/2 C white wine
1/2 C fresh parsley, chopped
2 Tbs lemon juice
4-5 C fresh kale, torn or chopped
1 C vegan cheddar, shredded
White pepper, to taste
Salt, to taste

I just filled my 4 cup Pyrex measuring cup of kale to the top–so about 5 cups

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the garlic and leek and saute until slightly browned. Add the beans and parsley and saute 4-5 minutes.

Add the broth, kale, lemon juice, and white wine. Let simmer, covered, for 20 minutes. Season with salt and white pepper. 5 minutes before serving, add the cheeze. This is strictly an optional ingredient—you can also just sprinkle a little cheeze on individual servings. Enjoy!