Tuscan white bean and kale soup






For abt. 3-4 servings
(Recipe adapted for pressure cooker)

1 cup white beans soaked overnight (navy, great northern, cannellini)
1 onion, chopped
1 tbs olive oil
2 garlic cloves, finely chopped
2 cups broth or water with 1 Rapunzel broth cube
1 quart water
1/3rd cup celery knob. cubed
1 tsp salt
½ tsp pepper
1 bay leaf
1/2 tsp dry rosemary
2 field roast sausages (italian or chili)
4 carrots, cut in small slices or cubed
500g kale or chard, or spinach or bok choi leaves
1-2 TBS Miso paste, red or white

Cook onions in oil in a large, 8qt pot for abt. 5 mins. Add the garlic, the carrots, then the rinsed beans, the broth in water and 1 quart of extra water, celery, pepper, salt, bay leaf and rosemary and bring to boil in pressure cooker, then cook for abt. 10 mins on low heat, after valve has closed and steam position (second ring) has reached. Turn off heat after 10 mins and let the rest heat (electric stove) and pressure in the pot finish the cooking.
While soup is cooking, add little oil to a pan and brown the field roast sausages on low heat. Turning from time to time. Cut into slices and keep browning in pan.

After the pot can be opened again (after releasing cooking pressure), remove bay leaf and stir in washed and pre-cut greens. Let simmer for abt. 10-12 mins. Stir in miso paste and Adjust flavor with more salt or pepper, if needed. When serving add the vegan sausage slices into the individual bowls. ©2015Sabineart.com

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