Vegan White Bean and Kale Soup
A warm, savory, protein-packed vegan white bean and kale soup that’s wholesome, simple, and utterly soul-soothing.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes optional but spicy goddess energy
- 2 cans 15 oz each white beans, drained and rinsed
- 4 cups vegetable broth
- 1 bunch kale stems removed and chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until it smells like comfort.
- Sauté onion until translucent—about 5 minutes—stirring occasionally like you’re doing something deep.
- Add garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute or until your kitchen smells like a Tuscan villa.
- Toss in the white beans and stir like you mean it.
- Pour in the veggie broth and bring it to a gentle boil. Simmer for 10 minutes, uncovered.
- Add kale and let it wilt into submission for 5–7 minutes.
- Stir in lemon juice, season with salt and pepper.
- Optional: blend half the soup for a creamier vibe, then mix it back in.
- Ladle into bowls and try not to feel superior.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (% Daily Value Per Serving)
- Iron: 20%
- Calcium: 15%
- Vitamin C: 25%
- Vitamin A: 45%
- Folate: 18%
Additional Notes & Flavor Tips
- Squeeze extra lemon at the end—it brightens up your life and the soup.
- Top with nutritional yeast if you're fancy and cheesy without the cheese.
- Add smoked paprika or a splash of coconut milk for a flavor twist.
- Leftovers taste even better tomorrow—like most of your comebacks.
- Crusty bread on the side is not optional.