Creamy White Bean & Kale Soup (1 Pot!)

Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans. Just 1 pot required!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and soak one 1 lb bag of wild rice blend before you start the prep for the soup. (Start heating rice before you finish the prep.) Rinse rice three times. Soak for thirty minutes. Takes about an hour to cook. (I use Lundberg brand wild blend with long grain brown, sweet brown, wild, red, and black rice.)

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.

Step 3

Add the broth, beans, tomatoes, and 1/2 teaspoon each salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.

Step 4

Optional (skip this step if you prefer a chunkier soup): Reserve a portion of the soup as preferred. Use an immersion blender to purée the remaining soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving some whole pieces of vegetables. Add in two can of the navy beans after blending stage for greater amount of whole beans.)

Step 5

Return the soup to a light simmer. Then add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.

Step 6

Serve warm garnished with vegan parmesan cheese, thinly sliced basil, and croutons (all optional).

Step 7

Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.

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