Melt butter in a 5-qt. Dutch oven over medium-high heat. Add onion, celery and carrots. Cook for 4 to 6 minutes or until softened, stirring occasionally.
Recipe
Author
Hy-Vee Seasons
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Description
Made with potatoes, kale and cannellini beans, this hearty vegan chowder is creamy comfort food at its finest. Completely plant-based, you and your family won’t be able to get enough of its rich, comforting goodness.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. salted plant milk butter | ||
| 2 c. Hy-Vee Short Cuts chopped onion, celery and carrots | ||
| 1 (32-oz.) container Hy-Vee vegetable cooking stock | ||
| 4 c. lightly packed torn kale | ||
| 1 (1-lb.) pkg. small fresh potatoes with savory herb seasoning packet, halved and quartered | ||
| 1 tbsp. chopped fresh rosemary, plus additional for garnish | ||
| 1 c. dairy-free heavy whipping cream alternative | ||
| 1 (15-oz.) can Hy-Vee cannellini beans, rinsed and drained | ||
| Coarsely ground Hy-Vee sea salt, to taste |
Things To Grab
- 5-qt. Dutch oven
- Wooden spoon
- Fork
- Ladle
- 4 serving bowls
Directions
Stir in stock, kale, potatoes with seasoning packet and 1 Tbsp. rosemary. Bring to a simmer over medium heat. Cook for 12 to 15 minutes or until potatoes are fork tender, stirring occasionally. Stir in heavy cream alternative and beans; cook for 2 to 3 minutes or until heated through.
Ladle soup into serving bowls. Season with coarsely ground sea salt, to taste.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 0mg
- Sodium: 1010mg
- Total Carbohydrates: 45g
- Protein: 8g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%