MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Kale White Bean Soup
Categories: Soup
Yield: 6 Servings

1 tb Extra virgin olive oil
2 Vegan sausages;
- finely chopped or ground
1 tb Vegan butter
1/2 c Onion; diced
2 cl Garlic; minced
2 Carrots; diced
2 Celery ribs; diced
1 Yukon gold potato; diced
1 ts Sea salt
1 ts Black pepper;
- plus more for garnish
1 tb Doenjang
2 tb All purpose flour
6 c Vegetable broth
1 Pkg vegan ravioli;
- cut into small pieces
1 3/4 c White beans
1/4 c Vegan yogurt
2 tb Vegan parmesan;
- plus more for garnish
4 c Kale; leaves and ribs
- separated and chopped
1 tb Chili oil

Preparation time: 15 minutes
Cooking time: 28 minutes

A delicious and easy soup that's perfect as a meal!

Add extra virgin olive oil to a Dutch oven or large soup pot over
medium-high heat. Add the vegan sausage and cook, stirring
occasionally, until browned, about 2 minutes. Remove from pot and set
aside. To keep this recipe oil free, use the oven or airfryer to cook
the vegan sausage in advance.

Add butter to your pot. When it has completely melted, about 30
seconds, add onions, garlic, salt, and pepper. Saute until fragrant,
about 2 minutes. Add carrots, celery, potato, and stir until
well-combined. To keep this recipe oil free, replace butter with
vegetable broth.

Add doenjang to your vegetables. Stir until your vegetables are evenly
coated. Then, dust with flour and stir once more so that everything is
evenly coated with both doenjang and flour.

Add vegetable broth and bring the contents of the pot to a healthy
boil. Then, lower the heat to medium-low and allow the pot to
continue cooking at a gentle boil for about 7 minutes, when potatoes
are about halfway cooked. Then, add the ravioli, beans, cooked
sausage, yogurt, parmesan, and chopped kale. Continue cooking until
potatoes and pasta are fully cooked. Garnish with fresh cracked black
pepper, chili oil, and grated parmesan.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
creamy-cozy-kale-white-bean-soup-vegan/>

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