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
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.
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.
Run an immersion blender through the beans, but only partially blend the bisque. You want to leave it a little chunky.
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/