Zuppa Vegana: Italian Potato, Bean, and Kale Soup

INGREDIENTS

1 tsp

Basil, dried

6 cloves

Garlic

6 oz

Kale

2 cups

Onion

1 tsp

Oregano, dried

1 lb

Potatoes, small

6- inch piece Rosemary, fresh

1/2 cup

Non-dairy milk optional, plain unsweetened

1/2 tsp

Fennel seeds

1 tbsp

Nutritional yeast optional

1/4 tsp

Red pepper flakes

Seasonings

3 cups

Cooked pinto, borlotti, or other beans drained, or 2 15-ounce cans pinto beans, drained

8 cups

Vegetable broth– or water plus 6 bouillon cubes or equivalent see note