Vegan White Bean Soup with Kale

Serves 6.
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Just a moment please...

Vegan White Bean Soup
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This hearty white bean soup has loads of healthy vegetables including kale, carrots, and white beans. Serve with lots of crusty bread!


3 tablespoons olive oil
1 yellow onion, diced
4 medium carrots (about 2 cups), half coins
4 celery ribs (about 2 cups), sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
2 teaspoons rosemary
1 bay leaf
3 (15-ounce) cans white Cannellini Beans, drained and rinsed
6 cups vegetable stock
1 bunch purple kale, stems removed and diced
1 tablespoon soy sauce
Salt and pepper to taste
Good bread, for serving


  1. In a sturdy pot, like a dutch oven, over medium heat, add olive oil along with onions, carrots, and celery. Cook for 4-5 minutes until vegetables start to soften.
  2. Add in garlic, red pepper flakes, rosemary, bay leaf, and drained and rinsed white beans. Add vegetable stock and bring to a slight simmer. Cover pot and simmer for 20 minutes until vegetables are soft.
  3. Optionally, remove 2-3 cups of the soup and transfer it to a blender. Blend until smooth and return to the pot. This will thicken the soup. You can skip this step if you want a chunkier soup.
  4. Add chopped kale to the soup and let cook for a few minutes to wilt the kale. Season soup with soy sauce, salt and pepper to taste.
  5. Serve soup with lots of crusty bread.

Leftover soup keeps well in the fridge for 4-5 days. Reheat gently on the stovetop. Soup freezes well also. Store in a freezer-safe container for three months.

Nutrition Info