Vegan White Bean Kale Soup
A simple Tuscan-style soup of creamy cannellini beans, sturdy kale, and aromatic vegetables simmered in a garlicky broth with a splash of lemon. Filling, nourishing, and ready in under 30 minutes.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 stalks celery stalks, sliced
- 2 carrot, diced
- 4 cloves garlic cloves, minced
- 2 cans canned cannellini beans, drained, rinsed
- 4 cups vegetable broth
- 4 cups lacinato (Tuscan) kale, stems removed, torn
- 1 can canned diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 2 tbsp fresh lemon juice
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 stalks sliced celery stalks, and 2 diced carrot. Cook, stirring occasionally, for 5 minutes until softened.
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2
Add 4 cloves minced garlic cloves, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes. Cook for 1 minute until fragrant.
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3
Add 1 can canned diced tomatoes, 2 cans drained, rinsed canned cannellini beans, and 4 cups vegetable broth. Bring to a boil.
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4
Reduce heat and simmer for 10 minutes. Using the back of a spoon or a potato masher, gently mash about one quarter of the beans in the pot to create a creamier broth.
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5
Stir in 4 cups stems removed, torn lacinato (Tuscan) kale and simmer for 3-5 minutes until the kale is tender.
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6
Season with 1 tsp salt and stir in 2 tbsp fresh lemon juice. Taste and adjust seasoning, then serve.