White Bean & Kale Soup

I enjoy making soups that are healthy, but are also the perfect comfort food for our long winters. This is a delicious and healthy soup, and I like making a large batch and freezing the leftovers for nights I don’t have time or feel like cooking.

You can also add in plant-based sausages or plant-based beef if you wish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 3 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
• 4 cups chopped kale, stems removed
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper ½ teaspoon
• red pepper flakes, optional
• 1 tablespoon fresh lemon juice

Directions

Heat the olive oil in a large soup pot over medium heat.

My favorite olive oil is Graza, and I use their ‘frizzle’ for sauteing.

Add the onion, carrots, and celery and cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic, black pepper, and any other seasonings. Cook for another minute, until the garlic becomes fragrant.

Pour in the vegetable broth and add the white beans.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This gives the beans and vegetables time to develop a rich, savory flavor.

For a creamier soup, use the back of a spoon or potato masher to gently mash some of the beans against the side of the pot. You can also blend a small portion of the soup before returning it to the pot.

Stir in the chopped kale and simmer for another 5–7 minutes, or until the kale is tender but still vibrant.

Stir in the lemon juice and taste, adding more salt or pepper as needed.

Additionally, you can add meatless crumbles or sausages to this soup. I saute the meatless products and add about a cup.