Stove Top Vegan Kale White Bean Soup
At the heart of this soup lies two nutritional powerhouses: kale and cannellini beans.
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.