You’ll have to make one batch of coconut bacon for this recipe, then stir in as much as you’d like right before serving.
Quick smoky bean and kale soup
Makes 2 large or 4 small servings
1 bunch kale
1 T. (15 ml) olive oil
2 T. (30 ml) white wine
2 15-oz. cans (425 g each) organic Great Northern beans
1 C. (250 ml) almond milk
1/2 t. (1 g) smoked paprika
1/8 t. (pinch) white pepper
5 springs of fresh thyme
sea salt to taste
1/4 C. coconut bacon (1 handful per serving)
Wash the kale, spin or shake it dry, and remove the stems. Roughly chop.
Heat the olive oil in a large saute pan and add the kale when it’s hot. Saute the kale until wilted, adding the white wine to deglaze the pan, stirring until it is all absorbed.
Rinse and drain one can of beans and add to the blender with the almond milk, paprika, and white pepper. Blend until smooth. Rinse and drain the other can of beans.
Stir everything together into a saucepan and heat until warm. Add the coconut bacon right before serving (don’t cook it with the soup or it will lose its flavor and color).
Previous posts on October Unprocessed:
October Unprocessed 2012 begins Monday
10 tips to get ready for October Unprocessed
Download the excellent October Unprocessed FAQ Guide by Andrew Wilder and Stacy Spensley
October Unprocessed Week 1: Breakfast
Unprocessed breakfast: Brown rice with toasted sesame oil and furikake
How to make an extract
October Unprocessed Week 2: Lunch
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for midweek essays and Friday how-to and giveaways (when available).
I use Wright’s Hickory Liquid Smoke. If you can’t find smoked paprika, here is one brand I like: