VEGAN POTATO SOUP RECIPE WITH BEANS & KALE RECIPE

Ingredients

2 tsp olive oil
1 medium onion, chopped
1 large stalk celery, diced
1 medium carrot, diced
3 garlic cloves, minced
3/4 tsp crushed dried rosemary
3/4 tsp tsp dried thyme
1/2 tsp crushed red pepper (less to taste)
1/4 tsp ground pepper
2 tbsp tomato paste
1 1/2 lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces
7 cups low sodium vegetable broth
1 (14 oz.) can Great Northern beans, drained & rinsed
4 cups chopped kale
1/2 tsp salt (or to taste)

Directions

Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.

Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.

Stir in the tomato paste and cook for 1 minute.

Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.

Add the beans and cook until the potatoes are tender, 10 to 15 minutes.

Stir in the kale and cook until just wilted, about 1 minute. Season with salt.

Serve.

Recipe Notes
Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)
Source : https://www.cookincanuck.com/vegan-potato-soup-recipe-beans-kale/

Nutrition Facts
Serving Size	1 1/2 cups
Amount Per Serving	As Served
Calories 210.3 calCalories from fat 18
% Daily Value
Total Fat 2.2g	3%
Saturated Fat0.3g	2%
Cholesterol 0mg	0%
Sodium 556.3mg	23%
Carbohydrate41.0g	14%
Dietary Fiber9.9g	40%
Sugars 7.8g
Protein 8.8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g