White Bean Soup with Kale - Two Ways!

An Easy Vegetarian Soup Recipe that is Healthy and Filling

Prep time 10 minutes | Total Time 30 minutes

Looking for an easy vegetarian soup recipe that's both hearty and nutritious? This simple white bean and kale soup is a must try. This flavorful dish requires minimal effort to prepare and is perfect for a cozy night in. You only need a few simple ingredients to make up up this hearty and warming soup and it is sure to satisfy everyone in the family! I will show you two different ways to make this soup - one is more hearty and one is more brothy - both are delicious! Enjoy!

Ingredients

There are two ways I like to make this soup - See the notes and adjustments after step 6 in the instructions. One is simpler and more brothy, while the other is more hearty and filling - both are delicious and nutritious.

• Avocado oil or another high smoke point oil (or vegetable broth if you don’t use oil)

• 4 cloves of garlic

• 2 bunches of kale or any greens (I also like to use a Swiss chard and kale mixture)

• 1-2 cans of cannellini beans or lima beans (*see notes and adjustments)

• 1 can of diced tomatoes (14.5oz)

• 4-5 cups of vegan chicken broth

• 1/2 - 3/4 cup of small dried pasta

• 1 teaspoon of fresh oregano

• Crushed red pepper

• 1 lemon

• Salt to taste

Instructions

1. Chop the garlic into small fine pieces

2. Saute the garlic in avocado oil (or vegetable broth if you don’t use oil) until fragrant - about 1-2 minutes

3. Add in the oregano and a dash of crushed red pepper and saute in the oil for about 60 seconds

4. Add in chopped greens, spinach, kale, or Swiss chard (about 6-8 cups) one handful at a time - toss the greens to coat them in the oil/broth mixture as you add them in

5. Add in 3-4 cups of vegan chicken broth

6. Add in 1-2 cans (14 ounce cans) of cannellini beans or any white bean.

7. Add in the juice of one lemon

   NOTE at this point you can simmer the soup for about 20 minutes over medium-low heat and then eat the soup as is. This version is delicious, garlicky, and brothy, perfect if you feel a bit under the weather. Alternatively you can follow the next few steps to make a more robust and filling soup.

8. Add in one 14-ounce can of diced tomatoes

9. Add in 1/2- 3/4 cup small pasta (shells or orecchiette work well)

10. Add in one additional cup of water or vegan broth

11. Cover partially and let cook over medium low heat for about 20 minutes (longer if you have time)

12. Simmer partially covered until the greens are bright green and tender and the pasta is cooked

Notes and Adjustments:

Feel free to get creative: try this with different types of greens and different types of beans!