Vegan White Bean and Kale Soup with potatoes is a hearty winter soup that only takes 30 minutes to make.
If you’ve been following us you know we love soup. And colder months are soup season! Though Spring is now around the corner, it’s not too late to make this Vegan White Bean and Kale Soup.
This White Bean and Kale Soup doesn’t take a lot of time, just 30 minutes in fact. And you also won’t be needing any exotic ingredients, your pantry staples will do.
You start the soup by sauteing onion, carrot, and celery (also called sofritto). Then you go in with your potatoes and minced garlic. Never fry garlic long, or it will turn bitter. Just give it a stir until you can smell the garlic fragrance. Then, pour in some of the veggie stock and let it cook until the potatoes are soft. At this point, add in your white beans. For this recipe, we went with canned white beans, that we simply drained, but you could totally cook yours from scratch if you want.
Now the tricky part. To make the soup creamier, you’ll want to remove half the soup from the pot and blend it with lemon juice until smooth. Then, return to the pot, add in finely sliced kale, cook another minute or so until the kale softens, and that’s it!
We recommend you de-stem the kale and slice it finely (even finer than pictured), as it can be chewy otherwise.
Adjust seasoning before serving if needed.
Ready to cook? Here’s the recipe:
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 871mgCarbohydrates: 63gFiber: 12gSugar: 6gProtein: 15g
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