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White Bean Kale Soup

Creamy White Bean Kale Soup: Your Cozy Comfort in a Bowl

This Creamy White Bean Kale Soup combines velvety white beans and vibrant kale for a cozy vegan meal that's perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and depth to the soup; substitute with water for an oil-free version.
  • 1 medium Yellow Onion Provides a savory base flavor; diced for even cooking.
  • 2 medium Carrots Adds natural sweetness; peel and dice for uniform cooking.
  • 2 medium Celery Contributes to the aromatic base; diced.
  • 1 teaspoon Sea Salt Enhances all flavors; divided.
  • 1 teaspoon Black Pepper Adds warmth; divided.
  • 2 tablespoons Tomato Paste Gives richness and umami flavor.
  • 4 cloves Garlic Provides a pungent aroma; minced.
  • 1/4 teaspoon Red Pepper Flakes Offers controlled heat; adjust to taste.
  • 1 tablespoon Freshly Chopped Rosemary or Thyme Adds aromatic depth; substitute dried if necessary.
  • 1 teaspoon Dried Basil Complements the other herbs.
  • 4 cups Vegetable Broth Forms the soup base.
For the Hearty Components
  • 2 cans White Beans Adds protein and creaminess; cannellini recommended.
  • 1 can Diced Tomatoes Includes juice for more flavor.
  • 4 cups Chopped Kale Leaves Can substitute with spinach.
For Creaminess and Flavor
  • 2 tablespoons Balsamic Vinegar Introduces sweetness and tang.
  • 1 cup Coconut Milk Adds creaminess; can substitute with cashew cream.
For Optional Toppings
  • 1/4 cup Vegan Parmesan Cheese Elevates presentation and flavor.
  • 1/4 cup Fresh Basil Adds a burst of freshness.
  • 1 cup Croutons Offers a delightful crunch.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering. Add diced onion, carrots, celery, season with salt and pepper, then sauté for about 5 minutes until softened.
  2. Stir in tomato paste, minced garlic, red pepper flakes, and chopped herbs. Cook for an additional minute until fragrant.
  3. Pour in vegetable broth and add white beans and diced tomatoes. Season with remaining salt and pepper, then simmer gently for about 15 minutes.
  4. For a creamier texture, use an immersion blender to partially blend the mixture.
  5. Return to a light simmer and add chopped kale. Cook for another 5 minutes, then stir in balsamic vinegar and coconut milk.
  6. Ladle soup into bowls and garnish with parmesan cheese, fresh basil, and croutons.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Add kale just before serving to maintain its color and texture. Adjust flavors as needed.

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