Need something nutritious, delicious and fast for dinner tonight? This Vegan White Bean and Kale Soup only takes around 30 minutes and is full of healthy vegetables, beans and quinoa for some protein. It’s one of my favorite detox soups for when I’m feeling a little vitamin deficient (or have had one too many desserts!).
Full disclosure, we are not vegan but we enjoy eating a few meatless and non-dairy meals during the week. Sometimes you just need a good reset.
This Vegan White Bean and Kale soup recipe is derived from an ancient soup from Tuscany called Ribollita which means “twice-boiled”. It was a peasant soup made from beans, vegetables and days old bread. Basically it’s comfort in a bowl.
I have added quinoa, which is not a traditional ingredient, to provide a little extra protein. This soup is very versatile so you can make it your own! You could swap out the kale for spinach, collards, turnip greens or cabbage. You could substitute the quinoa with pasta, farro or rice. It’s a great way to use up vegetables that are about to go bad.
Here’s how you make it:
- Heat some olive oil, onion, celery and carrots in a large pot over medium high heat for around 5 minutes or until the vegetables have softened. Add some chopped garlic and stir for another minute or so.
- Mix in some salt, pepper, Italian seasonings and tomato paste to the vegetables for another 2-3 minutes.
- Pour in some broth, quinoa and white beans and turn up the heat to bring everything to a boil.
- Reduce the heat down to medium, toss in the fresh kale and lemon juice, and simmer for another 10-15 minutes until the quinoa has cooked through.
- Enjoy with some crunchy bread!
If you love this recipe I would love to know! You can rate this recipe and leave a comment, or tag a photo on Instagram @hungrywaitress! Here’s the recipe:
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Vegan White Bean and Kale Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried Italian seasoning
- 1 Tablespoon tomato paste
- 8 cups vegetable broth (two cartons)
- 1 15.5 ounce can white beans
- 1/2 cup quinoa | sub any grain, pasta, or rice
- 2–3 cups fresh kale chopped | sub any other leafy green
- 1 Tablespoon lemon
Serve with crunchy Italian bread
Instructions
- Heat the olive oil, onion, celery and carrots in a large pot over medium high heat for around 5 minutes or until the vegetables have softened. Add the garlic and stir for another minute or so.
- Stir the salt, pepper, Italian seasonings and tomato paste in with the vegetables for another 2-3 minutes.
- Pour in the broth, quinoa and white beans and turn up the heat to bring everything to a boil.
- Reduce the heat down to medium, toss in the fresh kale and lemon juice, and simmer for another 10-15 minutes until the quinoa has cooked through.
- Enjoy with some crunchy bread!
Notes
Nutritional data is an estimate and does not include the bread served with this soup.
Looking for more vegan recipes? Here are more of my favorites:
Dustin says
Just made these today.. So easy to make.. This was my first time making them but My family loves them
★★★★★