Ribollita with White Beans and Kale

Step 1

Heat 1/4 cup of water in a large pot over medium heat. Add the onion, garlic, and carrots.

Step 2

Cover and cook. Stirring occasionally, until the vegetables have softened, about 5 minutes.

Step 3

Add the Light Vegetable Broth, celery, potatoes, cabbage, kale, tomatoes, beans, red pepper flakes, rosemary sprig, and bay leaf.

Step 4

Bring to a boil, then lower the heat to a simmer, and continue to cook until the vegetables are very soft, about 45 minutes.

Step 5

Remove and discard the rosemary sprig and bay leaf, and stir in the nutritional yeast. Serve hot.