Description
Creamy, comforting vegan white bean soup made with hearty vegetables, fragrant herbs, and lemon for brightness.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 tsp dried thyme
1 tsp dried rosemary
4 cups vegetable broth
2 cans white beans, drained and rinsed
1 bay leaf
2 cups kale or spinach, chopped
Juice of 1 lemon
Salt and pepper to taste
Instructions
1. Heat olive oil and sauté onion until translucent.
2. Add garlic, carrots, and celery; cook until softened.
3. Stir in thyme and rosemary until fragrant.
4. Pour in vegetable broth, add beans and bay leaf; bring to a boil.
5. Simmer for 20 minutes on low heat.
6. Mash some beans to thicken the soup.
7. Add kale or spinach and cook until wilted.
8. Season with salt, pepper, and lemon juice.
9. Serve hot with bread or salad.
Notes
Substitute kale with spinach, chard, or collard greens.
Use mushroom broth for a deeper flavor.
For creaminess, blend a portion of the soup with an immersion blender.
Store up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg