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4.60 from 5 votes

My Go-To Vegan Soup: White Bean & Kale

My go-to vegan soup recipe is this 20-minute white bean & kale soup because it's simple, packed full of veggies, made with ingredients you likely already have on hand and will make you feel great!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 (makes about 14 cups)
Ingredients
  • 1 tablespoon(s) olive oil
  • 3 medium carrots peeled and chopped
  • 3 rib(s) celery chopped
  • 1 yellow onion chopped
  • 4 clove(s) garlic minced or pressed
  • 6 cup(s) vegetable broth
  • 2 19oz can(s) white kidney beans (4 cups) drained and rinsed
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) oregano
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) turmeric
  • 1/4 teaspoon(s) black pepper
  • 4 cup(s) kale finely shredded
  • salt to taste, if needed
  • vegan parmesan optional for garnish
Instructions
  • Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic. Sauté until the veggies just begin to soften, about 5 minutes.
  • Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes. Add the kale and stir to wilt the kale into the soup. Simmer for another 5 minutes to soften the kale. Add salt to taste if needed. Many brands of vegetable broth are quite salty so I often don't need any additional salt. Serve hot with a sprinkle of vegan parmesan if desired.
Notes
Kale substitute: feel free to swap the kale with your preferred dark leafy greens such as spinach, swiss chard, or collard greens.
White bean substitute: swap with your favorite beans such as black beans, kidney beans, lentils, lima beans, or pinto beans.
Make-ahead/ storage/ freezer: allow the soup to chill completely before storing it in an air-tight container in the fridge for 3 - 4 days, or you can freeze it.
Make it oil-free: omit the olive oil and do a water or broth sauté instead.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 234kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 997mg | Potassium: 898mg | Fiber: 9g | Sugar: 5g | Vitamin A: 10165IU | Vitamin C: 60mg | Calcium: 146mg | Iron: 4mg

Find it online:

https://www.easyveganmealplan.com/recipe/wprm-my-go-to-vegan-soup-white-bean-kale/