Description
A nourishing bowl of vegan kale and white bean soup, rich in protein and fiber, with a bright and comforting flavor profile.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon sea salt, plus more as needed
- 1/2 teaspoon dried thyme
- 2 cans white beans (or 3 cups home-cooked white beans, such as cannellini), drained and rinsed
- 2 tablespoons white miso
- 4 cups vegetable broth
- 1 small bunch lacinato kale, very thinly sliced (about 2 cups)
- Lemon juice, to finish
Instructions
- Heat the olive oil in a medium saucepan or stockpot over medium-low heat until shimmering.
- Add the onion, carrots, and celery; cook until the onions are translucent and the vegetables are softened, about 5 minutes.
- Add the garlic and cook until fragrant but not brown, about 1 to 2 minutes.
- Add the vegetable broth, beans, bay leaves, salt, and thyme; bring to a slow boil, then reduce to a simmer and cook for about 10 minutes.
- In a small bowl, mix miso with a ladleful of the broth until smooth, then stir into the soup.
- If desired, blend half the soup for a creamier texture and return to the pot.
- Add the kale and cook for 2 minutes to soften. Adjust salt to taste. Serve immediately with a squeeze of lemon juice.
Notes
Add lemon juice and fresh herbs at the end of reheating to preserve freshness. For options, try topping the soup with vegan pesto or with a slice of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 to 2 cups per serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg