Kale and white bean soup

Happy Thursday!

Given the relentless rainy and cold weather in good ole east Tennessee, I thought I'd share one of my favorite soup recipes to feed the body & soul.  (click here to view the cookbook.) 

Kale and White Bean Soup

Ingredients:
2 tablespoons grapeseed oil
1/2 onion, finely chopped
1 cup (130 g) peeled and chopped carrots
1 celery stalk, chopped
1/2 cup (75 g) peeled and cubed potatoes
2 tablespoons tomato paste
6 cups (1.4 l) water
2 tablespoons white miso paste
1 teaspoon ground cumin
1 teaspoon ground coriander (or equal parts cinnamon and nutmeg)
1/4 teaspoon salt
2 cups (135 g) chopped kale, with hard spine removed
1 (14-ounce/400 g) can white beans, drained and rinsed
1/4 teaspoon dried thyme
1 tablespoon chopped fresh basil
Pinch of Pepper

Directions:
Heat the oil in a large saucepan over medium heat.  Add the onion and saute until golden brown, about 4 minutes. 
Add the garlic, carrots, celery, potatoes, and tomato paste, and saute until the ingredients are well combined. 
Add the water, white miso, cumin, coriander, and salt and bring to a boil. 
Lower the heat and summer 30 minutes. 
Add the kale, white beans, and thyme and simmer another half hour. 
Garnish with basil and pepper before serving. 

ENJOY! :)

In light and love, Ainsley