This flavorful vegan white bean and vegetable soup with kale is quick and easy to put together. It makes a great weeknight meal filled with healthy satisfying mixed vegetables and creamy white beans.
2leeks, white part only, chopped (or 1 large onion)
2medium carrots, chopped
1-2celery stalks, chopped
½teaspoonfine sea salt
¼teaspoonblack pepper
1cup(~100 grams) coarsely chopped cauliflower
2medium zucchini, diced
1large potato, diced (peeled or unpeeled)
2tablespoonschopped fresh sage
2tablespoonsminced fresh ginger
8cups(16 ounces) low-sodium vegetable broth
1 14-ouncecan cannellini beans
6-8kale leaves, chopped
1lemon, juiced
Garnish with fresh parsley, cilantro or crushed red pepper flakes.
Instructions
Heat a large pot or Dutch oven over medium-high heat. Warm oil and add leeks (or onions), carrots, celery, salt and pepper. Sauté while vegetables soften, about 5 minutes.
Add cauliflower, zucchini, potato, sage and ginger. Cook another 5 minutes, stirring frequently. If vegetables begin to dry add a splash of vegetable broth or water.
Add broth and beans, and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes until vegetables soften.
Add kale and mix. Remove from heat and add a splash of lemon juice.
Top with fresh parsley, cilantro or crushed red pepper flakes.
Notes
Swap other vegetables here like fire-roasted tomatoes, sweet potato, butternut squash, peas, green beans. Try and keep the ratios the same if you're swapping but you can also add more broth if your soup is too thick.Store in the fridge in a glass airtight container for up to 5 days. Freeze for up to 3 months. Just thaw and reheat before serving.