Herbivoracious' White Bean and Kale Soup
The bean cooking liquid is an integral part of the broth for this warming soup. I give you three options for building more umami on that base: a Parmesan rind (which I save in the freezer when it becomes too hard to grate), dried porcini mushrooms, or vegetarian broth powder. Feel free to use two of these choices if you like!
If you have a pressure cooker, you can make this entire soup in it, including cooking the beans. If not, you can do it just as well on the stovetop; you just need to plan further ahead so you can soak and cook the beans.
Cook time: 1 1/2 hours, using pressure cooker (20 minutes active).
This recipe is from my book Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.