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: servings

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 50

Total Time: 1 5

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

US Customary - Metric

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

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.