top of page

Kale and White Bean Soup

Prep Time:

15 Minutes

Cook Time:

35 Minutes

Makes:

5 Servings

About the Recipe

Filled with aromatic veggies and creamy white beans, this soup is a hearty and comforting meal that is both vegan and gluten-free.

Ingredients

  • ¼ cup extra virgin olive oil

  • 1 medium yellow onion, chopped

  • 1 medium carrot, chopped

  • 2 celery ribs, chopped

  • 2 garlic cloves, chopped

  • 1 tablespoon chopped fresh rosemary or 1tsp dried

  • 1 teaspoon salt

  • ½ teaspoon dried thyme

  • Freshly ground black pepper

  • 3 cans of white beans drained and rinsed, or 4½ cups of cooked beans

  • 4 cups vegetable broth

  • 6 cups chopped kale

  • 2 tablespoons lemon juice

Preparation

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper.

  2. Cook for 8 minutes or until softened. Add the beans and broth. Simmer for 20 minutes.

  3. Transfer half the soup to a blender and blend until smooth.

  4. Stir the puree back into the pot and add the kale and lemon juice.

  5. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency.

  6. Season to taste and serve with a drizzle of olive oil, and croutons.

bottom of page