Description
A quick and nutritious vegan soup packed with protein and fiber-rich vegetables, perfect for a cozy weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 medium carrots, peeled and chopped
- 3 ribs celery, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 6 cups vegetable broth
- 2 19oz cans white kidney beans, drained and rinsed
- 1 teaspoon dried thyme leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 4 cups kale, finely shredded
- Salt, to taste
- Vegan parmesan, optional for garnish
Instructions
- Heat the olive oil in a large soup pot over medium high heat.
- Add the carrots, celery, onion, and garlic. Saute until the veggies just begin to soften, about 5 minutes.
- Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes.
- Add the kale and stir to wilt it into the soup. Simmer for another 5 minutes to soften the kale.
- Add salt to taste if needed and serve hot with a sprinkle of vegan parmesan if desired.
Notes
Use canned beans smartly: rinse them well to reduce sodium and gently mash a quarter of them to thicken the broth without a blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg