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!
Add the beans and cover. Increase the heat to high, and bring to a rolling boil.
500 grams 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 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.