White Bean & Kale Soup with white beans, kale, and vegetables in an oil-free broth. Perfect to meal prep for hearty healthy dinners!
Psst.
It isn’t too “April” for soup, is it?
Asking for a friend.
Spring weather is coming to Virginia in quiet spurts that don’t seem to stick.
It’s cold here today with a persistent drizzle– one of those rainy days where you wish it would just pour and get it over with already, ya know?
But April showers bring May flowers…
Until then, let’s cozy up and make this Easy White Bean & Kale Soup!
It’s packed with plant-based protein and leafy greens in a cozy oil-free broth.
Did I tell you guys about the bean soup my mom used to make for us growing up?
It was quite possibly my first love affair with legumes.
She used white navy beans as the base and let them slow cook to buttery bean-y perfection.
That’s the first thing that comes to mind when I think of bean soup.
This soup started off as a recreation of the family recipe and then took on new Flora & Vino form!
What You Need to Make Easy White Bean & Kale Soup
Here’s what you need:
- veggie broth
- white onion
- carrots
- celery stalks
- roma tomatoes
- garlic powder
- veggie broth
- navy beans
- thyme
- kale
- Himalayan sea salt
- black pepper
That’s it!
Swaps & Substitutions
This stew manages to be both hearty and light; a combination that’s kind of a unicorn in soup form.
The broth starts with garlic, thyme, and tomato, and ends with a bright lemon-y finish.
It’s packed with protein from navy beans (thanks for the inspo, mom!), fresh seasonal carrots, and leafy green kale.
Add some red chili flakes for confetti color and optional spice!
How to Serve Easy White Bean & Kale Soup
Enjoy this Easy White Bean & Kale Soup whenever you’re craving something hearty, cozy, and warm.
Feel free to mix up the veggies here to fit what you have on hand.
The way I see it, as long as you include the white beans and kale it’s still a white bean and kale soup!
I like to make a big pot of this (sometimes doubling the recipe) so I can enjoy leftover bowls throughout the week.
PSA: It’s incredible with sliced avocado and a big squeeze of lemon.
Enjoy!
More Vegan Soups & Stews
-
Vegan Chocolate Chili
-
Detox Zoodle Soup
-
Chickpea & Wild Rice Soup
-
Lentil Tomato Soup
-
Black Bean Quinoa Chili
-
The Quickest Vegan Curry
-
Everyday Carrot Lentil Soup
-
1-Pot Vegetable Minestrone
-
5-Spice Squash & Chickpea Stew
-
Roasted Pumpkin & Vegetable Soup
-
Heart Beet Soup
-
Spicy Tempeh Bell Pepper Chili
-
Curried Chickpea Apricot Stew
-
“Clean out the Fridge” Vegetable Chili
-
Chunky Chickpea Noodle Soup
I Want to Hear From You
If you make this Easy White Bean & Kale Soup recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Easy White Bean & Kale Soup
- Total Time: 1 hour
- Yield: 2-3 servings
- Diet: Vegan
Description
White Bean & Kale Soup with white beans, kale, and vegetables in an oil-free broth. Perfect to meal prep for hearty healthy dinners!
Ingredients
- 1/4 cup veggie broth (for initial sautéing)
- 1/2 white onion, diced
- 2–3 large carrot, peeled and diced
- 2 celery stalks, diced
- 2 roma tomatoes, diced
- 1/4 tsp garlic powder
- 3–4 cups veggie broth (I like mine a bit chunkier!)
- 1 15-oz can navy beans, drained and rinsed
- 1 TBSP finely chopped thyme
- 1 small bunch of kale, roughly chopped, woody stems removed
- Himalayan sea salt and black pepper, to taste
For serving
- red pepper flakes
- big squeeze of lemon
Instructions
- In a medium pot, heat the vegetable broth over medium heat.
- Once it’s warm, add the onion, pinch of sea salt and black pepper, and garlic powder and cook for 3-5 minutes, or until the onion starts to turn translucent and the garlic is fragrant. Add more vegetable broth as needed to keep the pan from drying out.
- Next, stir in the diced carrots and celery and sauté them for 5 minutes, or until they start to soften.
- Add in thewhite beans, diced tomato, veggie broth, and thyme and bring the mixture to a low boil over medium-high heat. Once it’s boiling, reduce the heat and let the soup simmer, covered, for ~15-20 minutes.
- In the last few minutes, add in the kale. Turn off the heat when the kale has wilted and turned a vibrant green.
- Uncover the soup and mix in big squeeze of lemon. Taste test and add more salt and pepper as needed. Serve the soup immediately with optional red pepper flakes.
- Store leftovers in the refrigerator for up to one week and reheat before serving.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree, Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
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