Hearty, healthy, and spicy, this white bean soup is fragrant with onions, garlic, and kale, and is made extra satisfying with vegan chorizo.
It tastes best when made with beans you’ve cooked from dried beans, but for a quick dinner, using canned beans is fine. It comes together quickly and makes a perfect soup to take to work or anywhere in a thermos. You know beans are loaded with vitamins, minerals, and fiber, right? So if you’re wondering how to get all the beans recommended in your vegan diet, this soup is a delicious way to start.
These whole wheat pull-apart rolls are a great accompaniment to the soup.
Here are a few other tummy-warming soup recipes:
White Bean and Kale Soup
Prep
Cook
Inactive
Total
Yield 4-6 servings
Richly satisfying and warm with spices, this recipe is great for fall days.
Ingredients
- 2 cups dried white Northern beans (or 2 cans cannellini beans)
- 1 large yellow onion, chopped
- 6 cups low sodium vegetable broth
- 2 cloves garlic, chopped
- 4 cups chopped kale
- 1 tablespoon olive oil
- 2 teaspoons fine sea salt
- 2 6” links vegan chorizo (Field Roast and Tofurky make good products)
Instructions
If using the dried beans (which will improve the taste immensely), soak them overnight or for at least 6 hours covered with water. Drain the water, add the beans to a large soup pot or Dutch oven, and cook the beans, for at least 1 ½ hours, replacing water as it boils off to keep the beans covered with at least 2 inches of water. The beans are done when they are very soft but not mushy. They should have a creamy texture. Do not drain the beans. If you have an Instant Pot, follow the device’s instructions for cooking dried beans.
In a large soup pot, cook the onion in ½ cup of the vegetable broth until the onion is soft. Add the beans by scooping them out of their cooking water with a slotted spoon. Add the remaining vegetable broth, the garlic, the salt, and the kale and simmer the mixture for 15 minutes. If you are using canned beans, drain most of the liquid from the beans before adding them to the soup.
Slice the vegan chorizo crosswise in ½” wide slices, and then cut the slices in half into half-circles. In a frying pan, heat the olive oil until it gently shimmers, then add the chorizo and sauté for about 3-4 minutes. Add the chorizo to the soup and stir gently to combine. Taste for salt and adjust to your taste.
Serves 6.
Courses Soup
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