Kale and White Bean Soup

This is a delicious vegan soup for fall and winter--hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well--and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.
  • Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.
  • Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.
  • Simmer for 5 minutes.
  • While simmering, use a stick blender or regular blender to combine the reserved beans and broth.
  • Add the bean and broth mixture and simmer 5 more minutes.
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@wendywendy
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@wendywendy
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"This is a delicious vegan soup for fall and winter--hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well--and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy."
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  1. sassynee
    Very yummy -- however when I make this again I would only use one 15 oz can of tomatoes. The tomatoes were a bit overwhelming. I also added another bunch of kale. The one bunch about 4 packed cups I thought was not enough. I agree to make sure you really allow the kale to wilt. I even aggressive stirred the Kale while sauteing it before adding the broth. Overall good and easy.
    Reply
  2. wendywendy
    This is a delicious vegan soup for fall and winter--hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well--and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy.
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