Description
A hearty, creamy soup made with cannellini beans, fresh kale, and aromatic vegetables. This comforting vegan soup gets its creamy texture from blended beans and is packed with protein and nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 6 cups vegetable broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 large bunch kale, stems removed, leaves chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 bay leaves
Instructions
- 1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
- 2. Add garlic, thyme, oregano, and rosemary. Stir for 30-60 seconds until fragrant.
- 3. Add vegetable broth and bay leaves. Bring to a boil, then reduce to simmer.
- 4. Add two cans of beans. Simmer 15 minutes.
- 5. Remove bay leaves. Blend half the soup with immersion blender until creamy but chunky.
- 6. Add remaining beans and chopped kale. Simmer 5-7 minutes until kale wilts.
- 7. Remove from heat. Stir in lemon juice, salt, pepper, and red pepper flakes.
- 8. Taste and adjust seasonings as needed.
Notes
Store leftovers in refrigerator up to 4 days or freeze up to 3 months. Soup may thicken when stored – add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 720mg
- Fat: 6g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g