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!
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!)