Vegan Kale White Bean Soup

This Creamy Vegan Kale & White Bean Soup is so flavorful, filling, and ready to eat in about 30 minutes. This easy soup recipe is gluten-free, dairy-free, and full of plant-based protein.

Course Main Course, Soup

Cuisine American

Keyword kale soup, vegan stew, white bean soup, white bean stew

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 318kcal

Author Rachel Conners

Ingredients

2 tablespoons olive oil
1 medium yellow onion diced
2 large carrots diced
2 celery stalks diced
3 cloves garlic minced
2 dried bay leaves
1 teaspoon sea salt plus more as needed
½ teaspoon dried thyme
2 cans white beans or 3 cups of home-cooked white beans; I used cannellini, drained and rinsed
2 tablespoons white miso
4 cups vegetable broth
1 small bunch lacinato kale very thinly sliced, about 2 cups
Lemon juice to finish

Instructions

In a medium saucepan or stockpot over medium-low heat, heat the 2 tablespoons olive oil until shimmering.
2 tablespoons olive oil
Add the onion, carrots, and celery and cook until the onions are translucent and the celery and carrots are softened, about 5 minutes. Add the garlic and cook until fragrant but not burned, about 1 to 2 minutes, stirring frequently.
1 medium yellow onion, 2 large carrots, 2 celery stalks, 3 cloves garlic
Add in the broth, beans, bay leaves, salt, and thyme. Bring to a slow boil over medium heat and then reduce heat to a simmer. Let cook over low heat for about 10 minutes to let the flavors meld.
2 dried bay leaves, 1 teaspoon sea salt, 2 cans white beans, 4 cups vegetable broth, ½ teaspoon dried thyme
Place the miso in a small bowl and spoon some of the brothy liquid on top. Whisk the miso into the liquid to smooth it out, and then add to the soup.
2 tablespoons white miso
If you want a super creamy soup, transfer half the soup to a blender now and blend until completely smooth before returning to the pot. You can also use an immersion blender and pulse a few times until you reach your desired consistency.
Stir in the kale and let cook for 2 minutes to soften. Add salt to taste.
1 small bunch lacinato kale
Serve immediately! I love serving this with a squeeze of lemon juice on top and a big slice of sourdough. A spoonful of pesto on top is delicious as well.
Lemon juice

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