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Vegan White Bean & Kale Soup

Author : Ashley Madden
Prep Time: 45 mins
Servings: 4
Course: Soup
Cuisine: Mediterranean
5 from 1 vote
A white bean and kale soup inspired by the deep bowls of delicious soup in Tuscany. This soup is easy to make and doesn't require too much simmering making it ideal for a quick dinner.

Equipment

  • Blender or Immersion Blender (optional)

Ingredients
  

  • 2 large yellow onions diced
  • 3 large celery stalks diced
  • 2 large carrots diced
  • 6 garlic cloves minced
  • 1 heaping tablespoon fresh thyme leaves or 1½ teaspoons dried thyme
  • 3 sprigs fresh rosemary leaves (removed from the stem and roughly chopped) or 1½ teaspoon dried rosemary
  • Pinch red pepper flakes more if you like it spicy
  • 1 bay leaf
  • 3 grinds black pepper
  • 3 cups cooked or canned white beans (cannellini, great northern or butter beans), drained and rinsed (2x15 ounce cans)
  • 5 cups low-sodium vegetable broth
  • 2 cups finely chopped kale
  • 1 tablespoon nutritional yeast
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt or to taste

Instructions
 

  • In a large soup pot, sauté the onion, celery, and carrot with ¼ cup water for about 10 minutes, adding water as needed to prevent burning or sticking.
  • Now add the garlic, thyme, rosemary sprigs (or the dried versions) as well as red pepper flakes, bay leaf, black pepper. Stir and cook for another minute.and continue to sauté for another minute.
  • Now add the beans and vegetable broth. Bring to a boil. Once boiling, reduce to a simmer and simmer, partially covered, for 30 minutes. Remove the bay leaf, stir in the nutritional yeast and turn the heat off.
  • Remove 3 to 4 cups of the soup and place in a blender and blend until smooth. Return the blended soup to the pot and stir to combine. You can also use an immersion blender and blend about half the soup. This gives the soup a slightly thicker texture. Stir in the kale and lemon juice and let sit for a few minutes until the kale wilts.
  • Taste and reseason with salt and pepper as needed. Divide among bowls and enjoy (with some crusty bread if possible!).
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