Recipe: Tuscan Kale and White Bean Stew
Description: A hearty kale and white bean soup simmered in vegetable stock.
Ingredients: [{"text": "1/3 cup vegetable base, such as Vogue Vegebase"}, {"text": "2 tablespoons butter substitute, such as Earth Balance Buttery Spread"}, {"text": "1 tablespoon extra-virgin olive oil, plus more for drizzling"}, {"text": "3 carrots, diced"}, {"text": "3 inner stalks celery, diced"}, {"text": "1 large Spanish onion, diced"}, {"text": "Kosher salt and freshly ground black pepper"}, {"text": "2 sprigs thyme"}, {"text": "1 sprig rosemary"}, {"text": "4 cloves garlic, minced"}, {"text": "Two 14-ounce cans cannellini beans (do not drain)"}, {"text": "Zest of 1 lemon"}, {"text": "1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)"}]
Instructions: Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil. 
