Another great recipe from The Complete Vegan Kitchen Cookbook.
In a large pot, heat the oil (I used water on this recipe) over medium heat and saute the onions, garlic, celery, and herbs for 5 minutes or until the onions are translucent. Add the vegetable stock to the large pot and raise the heat to high until the soup begins to boil. Add the beans, tomatoes and their juice and stir. Taste and add salt and pepper to taste.
Just before serving (about 5 to 6 minutes) add Kale and stir. To prepare the Kale, you will strip the leaves from the stalk and wash, trim and chop in small pieces.
Serving ideas: with brown rice or over mashed potatoes or just “plain” with your favorite crackers.
I never cook with oil which took some getting used to but if you use vegetable broth, white wine (boxed) or water, you can saute anything. I also cut back on the spices for this soup and would suggest fresh Thyme if it is available in your favorite grocery store. For Kale, what I do is strip the leaves from the stalks, chop into medium pieces or just tear with my hands and then stuff the leaves into a plastic sealable baggie. When you need it you just take it out of the freezer and use your fingers to crunch the amount of Kale needed. The Kale will disintegrate into parsley sized pieces if you crunch it enough. This is an easy way to add Kale to any recipe and an easy way to hide Kale if you have picky eaters.