With French Stick & Parmesan Cheese
In a hurry and hungry? Why not have soup and salad in the same bowl ready in a jiffy? This hearty soup is easy and quick with just a couple of steps, then ready to eat in 10 minutes.
This vegan white bean and kale soup
Kale and White Bean Soup
This vegan kale and white bean soup is one of my favorite recipes. It is so full of flavor, and the white beans give it a meaty texture and chew. You’ll forget there isn’t any meat!
Ingredients
- 1 Medium Carrot Chopped
- 1 tablespoon Olive Oil Extra virgin
- 1 stalk Celery Diced
- 1 Medium Onion Chopped
- 4 cups Vegetable Broth
- 4 cups Kale Chopped
- 1 can Cannellini Beans Drained & rinsed
- 1 can Diced Tomatoes with Basil, Garlic & Oregano Non GMO
- 1 French Stick or Croutons
- 1 tablespoon Vegan Parmesan Cheese Optional
Instructions
- In dutch oven sauté the carrot, onion, and celery in 1 tablespoon of olive oil for 3-5 minutes.
- Add the vegetable broth, cannellini (white) beans, undrained diced tomatoes with basil, garlic & oregano. Bring to a boil, cover, turn heat to low and simmer for 25 minutes.
- Add in kale and keep on low heat, stirring occasionally, until kale wilts (baby kale will wilt faster than a typical bunch of kale). Season to taste with salt & pepper.
- Serve with french bread/croutons and sprinkle with vegan parmesan.
Notes
MAKE IT OIL-FREE: Use 1/4 cup of water in place of the oil for water sauté.
*ON FRENCH STICK: I used French bread as croutons to soak up all the broth so it became “bread stew” adding more texture and substance.
**KALE NOTES: The kale can be either packaged or straight from the farmer’s market. If using a bunch of kale, remove the center stem and juilenne or roughly chop the leaves.
