Ingredients

• 2 tablespoons grapeseed oil
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 cup (130g) peeled and chopped carrots
• 1 celery stalk, chopped
• 1/2 cup (75g) peeled and cubed potatoes
• 2 tablespoons tomato paste
• 6 cups (1.4 l) water
• 2 tablespoons white miso paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 2 cups (135g) chopped kale with the hard spine removed
• 1 (14 ounce/400g) can white beans, drained and rinsed
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh basil
• Pinch of Pepper

Instructions

1. Heat the oil in large saucepan over medium heat.
2. Add the onion and sauté until golden brown, about four minutes.
3. Add the garlic, carrots, celery, potatoes, and tomato paste until the ingredients are well combined.
4. Add the water, white miso, cumin, coriander, and salt and bring to a boil.
5. Lower the heat and simmer 30 minutes.
6. Add the kale, white beans and thyme and simmer another half hour.
7. Garnish with basil and pepper before serving.