Kale, White Bean, and Lemon Soup

Kale, White Bean, and Lemon Soup

This easy vegan white bean soup with lemon is light, healthy, and still cozy, just right for a quick weeknight dinner. About 30 minutes from start to finish and a meal in a bowl!

Course Autumn, Soup, Soups and Stews, Winter

Cuisine North American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 227kcal

Author Alexandra Daum

Ingredients

1 teaspoon olive oil
1 small onion diced
3 medium carrots sliced
1 medium leek sliced
2 cloves garlic minced
1.5 litres (6 cups) vegetable broth
1 teaspoon sea salt to taste
1 teaspoon Herbes de Provence
½ teaspoon pepper
¼ teaspoon crushed red pepper optional
500 grams (~3 cups) cooked or canned little white beans
300 grams (10 oz) fresh kale, chopped 1 cup frozen
Zest of a lemon
Juice of a lemon

Metric - Cups

Instructions

In a large pot, heat the oil over low-medium. Once hot, add the onion and sauté for a minute or two, until soft and fragrant.
1 teaspoon olive oil, 1 small onion
Add the carrots and leek, and cook for another couple of minutes or until slightly softened. Stir in the garlic and cook briefly.
3 medium carrots, 1 medium leek, 2 cloves garlic
Pour the vegetable broth over the vegetables and stir in the salt, herbs, pepper, and red pepper.
1.5 litres (6 cups) vegetable broth, 1 teaspoon sea salt, 1 teaspoon Herbes de Provence, ½ teaspoon pepper, ¼ teaspoon crushed red pepper
Add the beans and cover. Increase the heat to high, and bring to a rolling boil.
500 grams (~3 cups) cooked or canned little white beans
Reduce the heat to simmer, covered, for about 10-15 minutes, or until the carrots are tender.
Remove the pot from the heat and stir in the kale and lemon. Taste and season as necessary, and serve hot.
300 grams (10 oz) fresh kale, chopped, Zest of a lemon, Juice of a lemon
Leftovers keep well in the refrigerator for up to three days or freeze well for up to a month.

Notes

* If you want to use cayenne pepper, cook it along with the garlic before adding the broth.

** If you're using frozen greens, add them when the soup is finished cooking, but let them thaw for about five minutes with the lid on the pot. Using this method instead of cooking keeps the greens bright, tasty, and nutritious.

Nutrition