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Kale and White Bean Soup (Vegan, Gluten-free)

kale and white bean soup recipe
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Ingredients

Units Scale
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 3/4 cup cooked white beans (15oz can, drained)
  • 1 bunch kale
  • 1 tsp dried rosemary
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp ground coriander
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2–3 tbsp lemon juice
  • 1 tsp salt

Instructions

  1. Start by peeling and dicing the onion and carrot. Next, mince the garlic and dice the celery (including leaves if applicable).
  2. Next, heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring regularly, until beginning to brown, 7-10 minutes.
  3. Add the carrot and celery and cook for 3 minutes, stirring regularly, until celery is beginning to soften.
  4. Then add the garlic, rosemary, red pepper flakes, coriander, and tomato paste. Cook for 1 minute, stirring consistently.
  5. Reduce heat to medium-low. Add the white beans and broth. Stir to scrape everything off the bottom of the pot. Cover and simmer for 30-35 minutes, until carrot is just soft.
  6. While soup is cooking, wash and prep the kale. Tear it off the ribs and chop into bite size pieces.
  7. Once carrots have softened, add salt, lemon juice, and kale. Stir to submerge kale and cook for about 3 minutes until kale is tender.
  8. Taste and adjust lemon juice and add salt as needed.

Find it online: https://mybigfatgrainfreelife.com/2023/12/kale-and-white-bean-soup.html