White Bean and Winter Vegetable Soup
Super simple, dead-of-winter soup. My husband always calls this kind of soup: A Bowl of Health. And he's right. You can't go wrong with onions/garlic, kale, sweet potatoes and a handful of beans when trying to keep ahead of whatever virus is circulating or nourish yourself when you are sick.
The other thing thatI love about this soup is remembering basically how to make it: 1 cup dried beans, 1 onion, 1 sweet potato, 1 bunch of kale, 1 teaspoon thyme, 1 Tablespoon miso...
| Prep Time | 15 minutes |
| Cook Time | 1 hour more or less |
| Passive Time | 30 minutes more or less |
| Servings |
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Ingredients
- 1 cup dried white beans (I used Navy Beans) Or two cans of white beans
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 teaspoons ancient sea salt
- 1 sweet potato peeled and diced finely
- 1 teaspoon dried thyme
- 1 bunch kale de-veined and chopped
- 1-2 tablespoons miso
- 6 cups water/veggie broth
Ingredients
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Instructions
- If you remember, rinse and soak your beans overnight. If you forget, no big deal, but please do rinse your beans before using. If using canned beans also be sure to rinse.
- In the Instant Pot cook your soaked white beans in about eight cups of water (or veggie broth) on high pressure with natural release for 25 minutes. If you didn’t soak, cook for 32 minutes. Once cooked, drain, BUT don’t throw out the cooking water. It’s magic.
- Set your cooked your beans aside (and remember, don’t throw out the water the beans cooked in). Use whatever pot you usually cook soup, heat and add olive oil. When it’s nice and warm, add your onion and garlic and salt. Sauté for about three minutes until onions are translucent. Next add your sweet potato and cook for an additional five minutes, being sure to stir frequently so nothing sticks to the bottom of the pot.
- Once your onions, garlic and sweet potatoes are smelling really fragrant, add thyme, followed by kale, cooked beans and miso. Stir until well coated. Finally add your water/bean broth. Start with five cups of the bean broth, water or veggie broth, and add more if you want more liquid. Let simmer for about an hour if you have that kind of time. If not, because the miso adds a really nice depth, it should taste pretty yummy after just about 30 minutes or so on the stove.
- Or if you don’t want to cook it on the stove, follow the same steps but back in your Instant Pot and hit the sauté button and cook as you would on the stove top, then let simmer on the Keep Warm button. Sprinkle a few Italian hot pepper flakes on top if you enjoy a little heat. Adjust for salt if necessary (I find it's nearly always necessary.)
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