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Kale and White Bean Soup

Cozy up with a hearty bowl of this delicious vegan Kale and White Bean Soup. Perfect mid-week meal idea!

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According to my Mom, kale is best enjoyed after the first frost. Apparently it makes it less bitter and less tough and therefore more enjoyable. Personally, I am a fan of a bitter green so I am not so fussed about that but once I have a garden I will definitely test out her theory. Take it or leave it as you wish. At any rate kale is a household favourite around here for more reasons than one. Every time I eat it I think of little mini scrub brushes cleaning out my insides. Almost like pine needles laying a base on the forest floor, setting a solid foundation of goodness in my body. That might be a stretch for you but it’s how I feel. I think of it as a healthy food more than an enjoyable food. I eat it because I know it is good for me and in turn I enjoy it because of that very reason. I hope that makes sense.

This soup takes me back to my days at Quanto Basta. I ran the restaurant for 8 years and the place was literally my second home. I definitely spent more time there than anywhere else. I have written here about what I learned from that restaurant and the people that worked in those walls but one lady always stands out and her name was Maria. Maria cooked all of the desserts, sugo, soups and homemade pastas. Her greatest passion was/is feeding people and I think one of her biggest frustrations with me was when I took on a vegan diet. She could not understand why I would do such a thing and tried to get me to eat all sorts of things. When I would reject them it was like I was rejecting her first born. You just don’t reject Maria’s food. Thankfully there were still a few things I could eat of hers. Rapini in chilis and most of her soups. Yes, I learned a few things from Nonna Maria. 

I now make so many dishes (vegan) from my memories of not just QB but all the amazing restaurants I worked for. This here soup is so easy to make that it is almost silly but I wanted to get it down for you. I used fresh beans and cooked them first but used canned if you’re pressed for time. The rest is easy peasy. Chop up carrots, onion, garlic and celery and get it going in the pot. This soup can be ready in 30 minutes from start to finish.

LET’S GOOOOOOOOOO….

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Kale and White Bean Soup

Teri-Ann Carty
Cozy up with a hearty bowl of this delicious vegan Kale and White Bean Soup. Perfect mid-week meal idea!
Prep Time 15 minutes
Cook Time 50 minutes
Course Dinner, Lunch, Main Course
Servings 4 -6

Equipment

  • large pot or dutch pot

Ingredients
  

  • 1 cup dried cannellini beans
  • 6 cups water
  • 1 piece kombu
  • pinch salt
  • 4 tbsp olive oil
  • pinch chili flakes
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 small carrots (sliced)
  • 2 celery rib small (diced)
  • 6-8 cups veggie broth (can be subbed with half water)
  • 6 cups packed kale stems removed
  • 1 tbsp fresh thyme
  • vegan parmesan
  • sea salt & cracked pepper

Instructions
 

  • Add beans to a large pot of water. Add a piece of kombu and a generous pinch of salt and bring to a boil. Reduce heat to medium and continue to cook until beans are al dente. This takes approximately 30 minutes, Drain beans and set aside.
  • Heat olive oil in a large dutch oven or pot. Add chili flakes and onion. Saute for a few minutes before adding carrot, celery and garlic. Cook until veggies start to soften. Season with salt and pepper. Add in beans, fresh thyme and broth. Stir to combine.
  • Bring soup to a boil and then reduce to a simmer for 20 minutes or until vegetables are fully cooked. Add in kale and cook for another 10 minutes. Season again with sea salt and cracked pepper.
  • Grate vegan Parmesan directly into the soup (measure with your heart). Ladle into bowls, garnish with more cheese, chili flakes and a drizzle of olive oil. Serve with crusty bread (optional!)
Keyword dairy free, gluten free, nut free, plant based, soup, sugar free

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