Recipe type: Soup
Makes: 4 servings
This is an immensely flavorful and filling soup featuring lots of smooth beans, lots of kale, a healthy dose of sun-dried tomatoes plus a few herbs and a creamy base courtesy of cashews.
INGREDIENTS
- Drizzle of olive oil
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 2 tsp dried basil
- 1½ tsp dried sage
- ¼ tsp salt
- 3½ cups vegetable broth
- 3 cups white beans, such as Cannellini or Great northern
- 1 cup chopped sun-dried tomatoes
- ½ cup raw cashews
- ½ cup water
- 5 cups shredded kale
- Salt & Pepper
- Optional: Roasted red pepper flakes
Optional Garnishes
- Fresh basil
- Fresh sage
DIRECTIONS
- Soak cashews in water for 6-8 hours (or in hot water for 1-2 hours). Drain, rinse and set aside until ready to make the soup.
- Drizzle a little olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent. Add the basil, sage, salt, broth, beans, and tomatoes. Simmer, covered, for about 10-15 minutes.
- Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
- Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. Let sit for about five minutes. Soup is ready to serve once the kale has started to wilt.
- To serve, spoon the soup into individual bowls and sprinkle with extra salt and pepper, as well as red pepper flakes, fresh basil and/or fresh sage, if using, to taste.
NOTES & TIPS
(1) Make the recipe oil-free by sautéing the onions and garlic in a little water instead of olive oil. (2) I like oil-packed, herbed sun-dried tomatoes (drained, of course). If using dried, be sure to reconstitute in water first.
