Step 1

Saute: In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.

Step 2

Simmer: Add potatoes, beans and broth, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes, or until potatoes are tender. Just before soup is done, about 5 minutes beforehand, add kale and continue to cook.

Step 3

Season: Remove from heat, add nutritional yeast and give a good stir. Season with salt & fresh cracked pepper to taste.

Step 4

Serve: Ladle into individual serving bowls and top with a light dusting of almond parmesan for extra flavor. Soup pairs well with homemade artisan bread for soaking up the juices.

Step 5

Makes 4 – 6 servings

Step 6

Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months, let thaw before reheating.