“Gluten Free Vegetarian Cannelloni, Kale & Potato Soup”
A delicious, healthy, hearty, high-protein, filling soup that happens to be vegetarian, and it freezes great.
Ingredients
- 6 Carrots (medium size, peeled and diced into bite-size pieces)
- 1 Sweet Onion diced
- 6 stalks Celery diced into bite-size pieces
- 4 large Poatoes peeled and cubed into bite-size piece
- 2 tbsp Olive Oil
- 1 bunch Fresh Kale ribs removed and chopped
- 1 tbsp Garlic minced
- 4 cups Gluten Free Vegetable Stock
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Chef Vedam’s Gluten Free All-Purpose Seasoning Blend
- 1 tsp Dried Parsley or 1 tbsp Fresh Parsley
- 1/2 tsp Dried Rosemary or 1/2 tbsp Fresh Rosemary
- 1/2 tsp Dried Oregano or 1/2 tbsp Fresh Oregano
- 2 Bay Leaves
- 2 14 oz. cans Cannelloni Beans drained and rinsed
Instructions
- 1) Prepare the carrots, onions, celery, and potatoes, and set them aside.
- 2) In a dutch oven, or Insta-pot, add olive oil and begin to sauté carrots, celery, and potatoes for 5 - 8 minutes. When the vegetables have almost cooked to your liking, add the minced garlic, and allow the garlic to bloom for a couple of minutes. (time depends on how soft you would like your vegetables, and remember, they are going to cook some more.
- 3) While vegetables are cooking, wash, devein and chop kale, and set aside.
- 4) Once vegetables are cooked, add the vegetable stock, and seasonings to the pot on medium heat. Taste and adjust spices if necessary.
- 5) Add the kale and cannellini beans to the soup, and cook for 30 minutes, or follow Insta-pot directions for a soup or stew.
Nutrition
Serving: 1cupCalories: 104kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 475mgPotassium: 482mgFiber: 3gSugar: 6gVitamin A: 12540IUVitamin C: 34mgCalcium: 84mgIron: 1mg
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