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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Vegan Kale White Bean Soup   
    Categories: Soup   
         Yield: 6 Servings   
      
         1 tb Extra virgin olive oil   
         2    Vegan sausages;   
              - finely chopped or ground   
         1 tb Vegan butter   
       1/2 c  Onion; diced   
         2 cl Garlic; minced   
         2    Carrots; diced   
         2    Celery ribs; diced   
         1    Yukon gold potato; diced   
         1 ts Sea salt   
         1 ts Black pepper;   
              - plus more for garnish   
         1 tb Doenjang   
         2 tb All purpose flour   
         6 c  Vegetable broth   
         1    Pkg vegan ravioli;   
              - cut into small pieces   
     1 3/4 c  White beans   
       1/4 c  Vegan yogurt   
         2 tb Vegan parmesan;   
              - plus more for garnish   
         4 c  Kale; leaves and ribs   
              - separated and chopped   
         1 tb Chili oil   
      
     Preparation time: 15 minutes   
     Cooking time: 28 minutes   
      
     A delicious and easy soup that's perfect as a meal!   
      
     Add extra virgin olive oil to a Dutch oven or large soup pot over   
     medium-high heat. Add the vegan sausage and cook, stirring   
     occasionally, until browned, about 2 minutes. Remove from pot and set   
     aside. To keep this recipe oil free, use the oven or airfryer to cook   
     the vegan sausage in advance.   
      
     Add butter to your pot. When it has completely melted, about 30   
     seconds, add onions, garlic, salt, and pepper. Saute until fragrant,   
     about 2 minutes. Add carrots, celery, potato, and stir until   
     well-combined. To keep this recipe oil free, replace butter with   
     vegetable broth.   
      
     Add doenjang to your vegetables. Stir until your vegetables are evenly   
     coated. Then, dust with flour and stir once more so that everything is   
     evenly coated with both doenjang and flour.   
      
     Add vegetable broth and bring the contents of the pot to a healthy   
     boil. Then, lower the heat to medium-low and allow the pot to   
     continue cooking at a gentle boil for about 7 minutes, when potatoes   
     are about halfway cooked. Then, add the ravioli, beans, cooked   
     sausage, yogurt, parmesan, and chopped kale. Continue cooking until   
     potatoes and pasta are fully cooked. Garnish with fresh cracked black   
     pepper, chili oil, and grated parmesan.   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
   MMMMM   
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