White Bean Soup

This hearty vegan white bean soup recipe is creamy and richly flavoured, perfect for keeping you warm and cozy. Only 15 minutes of prep time!

Course Dinner, Lunch, Soups

Cuisine American

Prep Time 15

Cook Time 38

Total Time 53

Servings servings

Calories 192

2 tablespoons oil 28g
1 large red onion (188g) finely diced
4 ribs of celery finely diced
1 large carrot or two medium size carrots 226g, diced
5 cloves garlic (12g) minced
salt & pepper to taste (I use about 1 teaspoon sea salt and ¼ teaspoon freshly ground black pepper - this will depending on the saltiness of your veggie broth so add less to start)
1 tablespoon Italian seasoning (or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil), 4g
30 ounces cooked white kidney beans so 2 15-ounce cans of cooked white kidney beans, 850 grams
4 cups vegetable broth 960g
½ cup water 120g
1 cup kale shredded, 67g
juice of 1 small lime

In a large, deep pot over medium heat, add the oil to heat.
Add the onions, celery and carrots, salt and pepper. Stir togetherand allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.
Add in the garlic, and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.
Add in the italian seasoning, kidney beans and stir to combine.
Pour in the vegetable broth and stir again.
Bring to a boil, and then to a simmer for about 20 minutes.
Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add the ½ cup of water to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.
Stir in the kale and lime juice. The residual heat will help to add heat to all of these.
Allow soup to cool slightly then serve with some bread! Enjoy!

Adjust the consistency. Want a more traditional soup with a thinner broth? Skip the blending. For a thicker and smoother soup, blend as much as you'd like!
Season to taste. When the soup is just about finished, give it a taste and add extra salt, pepper, etc. as needed.
Storage. Store fully cooled leftovers in an airtight container. It'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw the soup in the fridge (if applicable) and reheat on the stovetop over medium heat, or warm in the microwave.