Hearty and Healthy: Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans. Kale, often hailed as a superfood, is rich in vitamins K, A, and C, along with antioxidants and fiber. Its robust flavor and hearty texture add depth to the soup, while also providing a boost of essential nutrients. Cannellini beans, the creamy stars of the dish, are a fantastic source of plant-based protein, fiber, and various minerals. When combined with kale, they create a dynamic duo that not only satisfies hunger but also nourishes the body from within.

What truly elevates this soup is the velvety texture imparted by the creamy beans. As they simmer gently in the pot, they release their starches, thickening the broth and lending a luxurious creaminess to each spoonful. This natural creaminess not only adds body to the soup but also enhances its flavor profile, creating a satisfying and indulgent experience without the need for dairy or heavy cream.

Equipment & Supplies

For the preparation of this Vegan Kale White Bean Soup, a selection of essential equipment and supplies was instrumental in ensuring a seamless cooking process. The Instant Pot, a versatile kitchen appliance renowned for its efficiency, played a central role in pressure-cooking the soup to perfection, effortlessly melding the flavors of the ingredients. Alongside it, the Pyrex bundle, featuring various sizes of durable glass containers, facilitated easy storage, measuring, and organization of chopped vegetables. The Electric Kettle expedited the boiling of water for reconstituting vegetable broth cubes, providing a quick and convenient solution for broth. Utilizing the Measuring Cup Set ensured precise portioning of ingredients, maintaining the balance of flavors in the soup. Finally, the 16 oz. pint containers proved invaluable for storing individual servings of the soup, offering convenience and portability for enjoying this wholesome dish throughout the week. Each of these tools contributed to a streamlined cooking experience, resulting in a delicious and nutritious soup that’s ready to enjoy anytime.

Here are two ways to make the soup, either using the Instant Pot or on the stove top.

Instant Pot Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Soup

Servings 7

Equipment

• 1 Instant Pot

Ingredients

  

• 2 15 oz. cannellini beans can
• 7 cups fresh chopped kale
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup diced shallots
• 2 tbsp minced garlic
• 8 1/2 cups vegetable broth
• 1 tsp thyme
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup fresh parsley optional

Instructions

 

• Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
• Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced shallots and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
• Add Carrots, Celery, and Spices: Incorporate the carrots and celery into the pot and cook for an additional 2 minutes. Sprinkle in the thyme and black pepper, infusing the pot with warm, aromatic flavors.
• Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, cannellini beans, kale, and bay leaf.
• Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
• Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth.

Keyword Kale, White Bean

Stove Top Vegan Kale White Bean Soup

At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Soup

Servings 7

Equipment

• 1 Dutch Oven

Ingredients

  

• 2 15 oz. cannellini beans can
• 7 cups fresh chopped kale
• 2 cups diced carrots
• 2 cups diced celery
• 1 cup diced shallots
• 8 1/2 cups vegetable broth
• 1 tsp thyme
• 2 tbsp minced garlic
• 1/4 tsp black pepper
• 1 bay leaf
• 1 cup fresh parsley optional

Instructions

 

• Prep Work: Gather and measure all your ingredients for easy access during cooking.
• Sauté Aromatics: In a large soup pot or Dutch oven, heat a 1/2 cup vegetable broth over medium heat. Add diced shallots and minced garlic, sautéing until fragrant and translucent, about 2 minutes.
• Add Carrots, Celery, and Spices: Stir in diced carrots and celery, cooking for an additional 2 minutes. Sprinkle in thyme and black pepper, stirring to incorporate the spices.
• Combine Remaining Ingredients: Reduce heat to medium-low. Add vegetable broth, cannellini beans, chopped kale, and bay leaf to the pot. Stir well to combine all ingredients.
• Simmer: Cover the pot and let the soup simmer gently for about 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
• Serve: Once the soup is ready, remove the bay leaf. Ladle the hot soup into bowls. If desired, garnish with fresh parsley before serving.

Whether enjoyed fresh off the stove or Instant pot savored as leftovers throughout the week, our Vegan Kale White Bean Soup is a testament to the beauty of plant-based cooking. With each spoonful, you’ll find comfort, nourishment, and a reminder that good food doesn’t have to be complicated to be utterly delicious. So grab a bowl, cozy up, and let this soup warm both your body and your soul.