Cannellini Bean & Kale Vegan Bisque
 
 
Author:
Recipe type: Soup
Cuisine: California Cuisine
Ingredients
  • 2 teaspoons olive oil for soup, 1 teaspoon olive oil for kale
  • ¼ teaspoon asafoetida
  • ½ teaspoon marjarom
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups water or vegetable broth
  • 1 ½ teaspoon salt or to taste
  • ¾ teaspoon ground black pepper
  • 1 large bunch kale, large ribs removed, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lemon juice
  • ¼ cup sour cream, optional
Instructions
  1. Heat 2 teaspoons oil in a large pot. Add marjarom, thyme and sage. Then add asafetida. Let sizzle for 10-20 seconds and then add the water. Add beans and bring to a simmer for 15-20 minutes.
  2. In another pan, heat 2 tablespoons olive oil. Once oil is heated add kale, soy sauce and lemon juice. Toss thoroughly and cook 3-5 minutes or until kale is cooked to your liking.
  3. Run an immersion blender through the beans, but only partially blend the bisque. You want to leave it a little chunky.
  4. To serve place stew in soup bowl, add a serving of cooked kale over it and top with a dollop of sour cream.
Notes
VEGAN: Omit sour cream or replace with non-dairy sour cream.
GLUTEN FREE: Completely gluten free.
AYURVEDIC/ YOGIC COOKING NOTES: Add a 1 teaspoon ginger to aid with digestion.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/cannellini-bean-kale-vegan-bisque/