Description
A hearty and flavorful vegan soup made with creamy white beans, nutrient-rich kale, and aromatic vegetables. Easy to make and perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- 6 cups vegetable broth (low-sodium)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 bunch kale, tough stems removed and leaves roughly chopped (about 4–5 cups packed)
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook until softened and onion is translucent, about 8-10 minutes.
- 2. Stir in minced garlic, dried rosemary, dried thyme, and smoked paprika (if using). Cook for 1 minute until fragrant.
- 3. Pour in 5 cups of vegetable broth. Add rinsed and drained cannellini beans and great northern beans, along with the bay leaf.
- 4. Bring to a gentle simmer. Remove about 1.5 cups of beans from the pot. Use an immersion blender to blend the remaining beans in the pot until smooth and creamy. Alternatively, carefully blend half the soup in a regular blender until smooth and return to the pot. Stir in the reserved whole beans.
- 5. Add the chopped kale to the pot. Stir to submerge.
- 6. Add the remaining 1 cup of vegetable broth if a thinner soup is desired. Bring back to a gentle simmer and cook, uncovered, for 10-15 minutes, or until kale is tender.
- 7. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste.
- 8. Serve hot, with lemon wedges and crusty bread, if desired.
Notes
Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g