Vegan Tuscan White Bean Soup with Kale

Eleanor King

Ingredients


Makes 6 servings

1 Tablespoon olive oil

1 yellow onion, diced

2 carrots, diced

½ teaspoon salt

2 cloves garlic

1 teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon dried rosemary

¼ teaspoon fresh ground black pepper

¼ teaspoon smoked paprika

1 can diced tomatoes

1 can white or cannellini beans

2 yukon gold potatoes, diced

4 cups vegetable stock

1 bay leaf

5–6 cups chopped kale (curly or dinosaur)

1 Tablespoon lemon juice

Get your veggies, protein, and carbs from this hearty vegan soup, perfect for chilly nights or reheated for lunch. 

Directions

1. In a large pot, add olive oil and preheat over medium heat. Add onions, carrots, and salt and stir to combine. Let cook for 3–4 minutes, stirring frequently, until onions are translucent. Add garlic, herbs, and spices and stir to combine. Cook for 2–3 minutes, stirring frequently, until fragrant.

2. Add diced tomatoes and stir well to break up any lumps of spices. Add beans, potatoes, and vegetable stock and mix well to combine. Bring to a boil and reduce heat to simmer. Add the bay leaf, cover, and let simmer for 20 minutes, stirring occasionally.

3. Uncover and add several handfuls of kale to the pot, pushing the kale down into the liquid. Let wilt slightly before adding more kale. Repeat this process until all the kale has been added. Mix well to combine. Add lemon juice and mix well again.

4. Let cook for an additional 5 minutes or until the kale has wilted completely and is well combined in the soup. Remove the bay leaf from the pot.

5. Serve hot and enjoy!

Per Serving:

Calories:

Carbohydrates:

Fat:

Protein:

Fiber:

Active Time:

20 minutes

Total Time:

1 hour