Name: Tuscan Kale and White Bean Stew
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 1/3 cup vegetable base, such as Vogue Vegebase; 2 tablespoons butter substitute, such as Earth Balance Buttery Spread; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 3 carrots, diced; 3 inner stalks celery, diced; 1 large Spanish onion, diced; Kosher salt and freshly ground black pepper; 2 sprigs thyme; 1 sprig rosemary; 4 cloves garlic, minced; Two 14-ounce cans cannellini beans (do not drain); Zest of 1 lemon; 1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Directions

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil.

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Tuscan Kale and White Bean Stew

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