Sauteed onion, mushrooms, and garlic infuse the broth of this vegan minestrone with rich, savory flavor, while fork-tender potatoes, kale, and white beans add a satisfying mix of textures.
Ingreadient
- 1½ lb. russet potatoes, cut into 1-inch pieces
- 1 onion, finely chopped (1 cup)
- 1 cup chopped fresh mushrooms
- 6 cloves garlic, minced
- 1 teaspoon dried oregano leaves
- 4 cups vegetable stock
- 1 bay leaf
- 3 cups finely chopped kale, stems removed
- 1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
- Sea salt and freshly ground black pepper, to taste
Direction
- Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally.
- Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper.
