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