Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact [email protected]
Oil-free if using water to saute , soy-free, wheat-free
Of course, you can use green kale (dinosaur, or curly) for this soup, but
the purple imparts a beautiful color and forces you to choose a type of kale
you might not otherwise have tried.
Servings: 4 to 6
2 tablespoons water for sautéing
2 medium yellow onions, diced
3 ribs celery, finely chopped
2 carrots, finely chopped
¼ teaspoon crushed red pepper flakes
1 sprig fresh rosemary
¼ teaspoon salt, plus extra, to taste
1 tablespoon tomato paste
1 bunch purple kale, stems and ribs discarded, leaves chopped into 1-inch
pieces
8 cups vegetable stock
1 can (15 ounces) white beans (navy, cannellini), drained and rinsed
Freshly ground pepper, to taste
Preparation: