Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.
Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.
The broth is light. And you can swap the water for bouillon cubes if you have them.
But the variety of veggies naturally fills this with flavor.
Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.
You’ll also want a slice of crusty bread to pair with it.
- 2 Tbsp. extra virgin olive oil, plus more to drizzle
- 1 onion, diced
- 4 lg. cloves garlic, diced
- 2 carrots, sliced into semicircles
- 1 lg russet potato, cubed
- 2 bay leaves
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can chickpeas or white beans
- 4 cups water
- 1 scant Tbsp thyme
- 2 tsp basil
- Salt and pepper, to taste
- 1 cup green beans, chopped into 1-inch pieces
- 4-5 lg. collard leaves, chopped
- Nutritional yeast
- Heat olive oil in a large pot over medium-high. Add onions and garlic, and saute until translucent. Add potatoes and bay leave. Saute for 2-3 minutes, until potatoes get a crispy exterior; then add diced tomatoes, beans, water, bay leaves, thyme, oregano, a couple large pinches of salt and pepper. (You want this soup to be well salted to pull out the flavors of the vegetables.)
- Reduce heat to a simmer, and let cook, uncovered, for 8 minutes. Add add carrots and green beans and cook 4-5 minutes. Then, add collard greens. Cook another 8-10 minutes, or until potatoes and greens are tender. Adjust salt, if needed.
- Pour into bowls, and top with a sprinkling of nutritional yeast and drizzle of olive oil. Serve aside bread.