My Go-To Vegan Soup

My go-to vegan soup recipe is this 20-minute white bean & kale soup because it's simple, packed full of veggies, made with ingredients you likely already have on hand and will make you feel great! Kale substitute: feel free to swap the kale with your preferred dark leafy greens such as spinach, swiss chard, or collard greens. White bean substitute: swap with your favorite beans such as black beans, kidney beans, lentils, lima beans, or pinto beans.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic. Sauté until the veggies just begin to soften, about 5 minutes.

Step 2

Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes.

Step 3

Add the kale and stir to wilt the kale into the soup. Simmer for another 5 minutes to soften the kale. Add salt to taste if needed. Many brands of vegetable broth are quite salty so I often don't need any additional salt.

Step 4

Serve hot with a sprinkle of vegan parmesan if desired.

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