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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Servings: 4 servings
Equipment
- large pot or dutch pot
Ingredients
- 1 cup cannellini beans dried
- 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 thyme fresh
- 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!)
Nutrition
Nutrition Facts
Kale and White Bean Soup
Serving Size
1 serving
Amount per Serving
Calories
351
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
1493
mg
65
%
Potassium
1223
mg
35
%
Carbohydrates
43
g
14
%
Fiber
11
g
46
%
Sugar
7
g
8
%
Protein
14
g
28
%
Vitamin A
9167
IU
183
%
Vitamin C
37
mg
45
%
Calcium
247
mg
25
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.