Portuguese Spicy Kale Soup

Once more, a visit to Robin Robertson's cookbook Vegan Fire & Spice: 200 Sultry and Savory Global Recipes has yielded an incredibly rich and warming yet easy to fix dish. My adaptation is below, but definitely get your own copy of her book, easily one of my favorite vegan cookbooks.

1-1/2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

3 to 4 carrots, peeled and chopped

1 to 2 tablespoons minced garlic

3 to 4 potatoes, cut into one-inch pieces

1 teaspoon salt

vegetable stock or water -- about 4 to 6 cups

1 head kale, stems removed and leaves torn into small pieces

1/2 teaspoon hot red pepper flakes

two cans red kidney beans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion and carrot and cook coverd until softened, about 8 to 10 minutes. Add the garlic, potatoes, salt and enough vegetable stock (or water) to cover by about an inch. Simmer for 30 minutes. Add the kale and hot red pepper flakes. Cook for 30 minutes more. Add the beans and simmer for about 10 minutes. Adjust seasonings and serve.