Kale and white bean soup recipe from The How Not To Die Cookbook

Ingredients

• 6 cups/1.4 litres vegetable broth
• 1 large red onion (chopped)
• 3 to 4 garlic cloves (minced)
• 1 medium sweet potato (cut into 1cm dice)
• 5 cups/350g chopped fresh red kale
• ¼ teaspoon chilli flakes (or more if you love spice)
• 2 bay leaves
• 95g cooked or 1 425g BPA-free tin or Tetra Pak saltfree cannellini beans (drained and rinsed)
• 1 teaspoon white miso paste
• 2 tablespoons nutritional yeast (or yeast flakes)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh marjoram or oregano (or ½ teaspoon dried)
• 2 teaspoons savory spice blend ( To make savoury spice blend: combine 2 tablespoons nutritional yeast or yeast flakes; 1 tablespoon onion powder; 1 tablespoon dried parsley; 1 tablespoon dried basil; 2 teaspoons dried thyme; 2 teaspoons garlic powder; 2 teaspoons mustard powder; 2 teaspoons paprika; 1⁄2 teaspoon ground turmeric; 1⁄2 teaspoon celery seeds ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. You can save the rest of the blend in a shaker bottle or jar with a tight-fitting lid to use another day. Store in a cool dry place.)