Category
Soups
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Calories
480
Seraphina Erhart
Ingredients
2 leeks, white and green parts (chopped)
1 cup of chopped kale, collard greens, or green cabbage
2 cups of sweet potatoes or winter squash (peeled and cubed)
1 large white potato (peeled and cubed)
2 carrots (sliced or cubed)
2 celery stalks (chopped finely)
1 cups beans of your choice (cannellini, pinto, chickpea, or combination work great!)
2 "4 inch" pieces of Alaria leaf (chopped with scissors into 1 inch pieces)
6 cups vegetable stock (low sodium)
1 tablespoon olive oil
5 or 6 fresh sage leaves (chopped)
3/4 cup of pasta (rice works too!)
Sea Salt with Sea Veg to taste
Freshly milled black pepper to taste
Basil, cilantro, or parsley pesto (optional)
Parmesan cheese (optional)
Directions
In a heavy 4 quart or larger soup pot, warm the oil over medium heat
Add the leeks, celery, kale, carrots, potato, squash and a pinch of salt. Sauté for 5-7 minutes until softened
Add the sage, stock and Alaria. Raise the heat and bring to a boil. (If using rehydrated beans - add those here)
reduce to a simmer (if using canned beans, add those here) and cover for 20-30 minutes until everything is tender
While the soup cooks, bring 4 cups of water to a boil in a separate pot.
When the water returns to a boil, stir in the pasta. Cook for 6 to 8 minutes until al dente. Drain and add to the soup. (If serving over a few days consider keeping pasta or rice separate and adding per-meal)
Season the soup with Salt and pepper.
Recipe Note
Serve with pesto and parmesan cheese to taste
Nutrition
Calories 480, Protein 16 grams, Fat 9 grams, Carbs 82 grams
