Easy White Bean and Kale Soup

Get your daily dose of veggies in a cozy, satisfying bowl of White Bean and Kale Soup! It lends a nice hearty flavor that pairs perfectly with the creamy white beans and root vegetables. It’s very easy to make, and is easily customized with ingredients you have in your pantry. This is a hearty, healthy vegan soup that’s packed with fresh flavor and great for meal prep!

Author: Flavor the Moments

Category: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 326 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
1 - yellow onion
1 - carrot
1 large stalk - celery
3 cloves - garlic
15 ounces - fire roasted diced tomatoes
4 cups - homemade vegetable broth
1 - spring thyme substitute
1 - bay leaf
2 cans - cannelini beans
1 bunch - kale torn
1 tbsp - fresh lemon juice
⅛ - salt

Instructions

Heat the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion, carrot, celery and garlic and saute for 5-7 minutes or until softened.
Add the diced tomatoes, broth, sprig of thyme, bay leaf and beans and stir to combine. Bring to a boil then reduce heat and simmer for 20 minutes. Stir in the kale during the last 5 minutes.
Remove from heat and remove the bay leaf and thyme sprig, then stir in the lemon juice. Adjust the seasoning as needed and enjoy!