Navy Bean, Potato, and Kale Soup
Grilled Garlic Bread
Ingredients
- 2 large leeks (white and light green portions), chopped
- 2 carrots, diced
- 3 cloves garlic, sliced
- 1 Tbsp olive oil
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 (32-oz) carton vegetable broth
- 1 cup water
- ¾ tsp salt
- 2 (15.5-oz) cans navy beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian herbs
- 4 cups chopped kale
Instructions
- Cook leek, carrots, and garlic in hot oil in a large Dutch oven 5 to 7 minutes or until carrots ares tender.
- Add potatoes, broth, water, and salt; bring to a boil.
- Reduce heat, and simmer 20 minutes or until potatoes are tender.
- Add beans, tomatoes, and kale; cook 10 minutes or until kale is wilted.
Side Dish Ingredients
- 1 (12-oz) French baguette, sliced
- ¼ cup olive oil
- 1 clove garlic, halved
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill pan to medium-high heat. Brush bread with oil. Grill 2 minutes per side or until lightly browned.
- Rub 1 side of each slice with garlic; sprinkle with salt and pepper.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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