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Vegan White Bean Kale Soup

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This Vegan White Bean Kale Soup combines creamy cannellini beans, nutrient-packed kale, and savory herbs in a hearty, flavorful broth. It’s a wholesome, quick-to-make meal that’s naturally vegan, gluten-free, and oil-free, perfect for chilly days or meal prepping.

Ingredients

  • Beans: 2 cans (15 oz each) cannellini beans, drained and rinsed
  • Vegetables:
    • 1 medium onion (chopped)
    • 2 cloves garlic (minced)
    • 1 medium carrot (chopped)
    • 4 cups kale (finely chopped)
  • Broth & Seasonings:
    • 4 cups low-sodium vegetable broth
    • 1 tsp dried thyme
    • 1 tsp dried tarragon
    • 1.5 tbsp yellow or white miso paste (or coconut aminos for soy-free)
    • 1–2 tbsp nutritional yeast (optional)
  • Salt & Pepper: To taste

Instructions

1️⃣ Sauté Aromatics – In a large pot over medium heat, sauté the chopped onion for 3-4 minutes until translucent.
2️⃣ Add Vegetables & Spices – Stir in chopped carrot, minced garlic, thyme, and tarragon. Cook for 2 minutes.
3️⃣ Add Beans & Broth – Pour in vegetable broth and add the cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4️⃣ Blend the Soup – Remove from heat. Blend with an immersion blender until smooth. For a chunkier texture, blend half of the soup.
5️⃣ Add Miso & Kale – Return the soup to the pot, stir in miso paste and nutritional yeast. Add chopped kale and cook for 2 minutes until tender and bright green.
6️⃣ Season & Serve – Add salt and pepper to taste. Serve hot, optionally garnished with fresh herbs or a squeeze of lemon juice.

Notes

✅ Add More Veggies – Zucchini, bell peppers, or potatoes can be added for a heartier soup.
✅ Spicy Kick – Add red pepper flakes, cayenne pepper, or hot sauce to increase heat.
✅ Creamier Texture – Blend in coconut milk or cashews for extra richness.
✅ Other Greens – Swap kale for spinach or Swiss chard.

Find it online: https://chocolatecoveredamy.com/vegan-white-bean-kale-soup/