Dinner on the table and ready-to-eat in under 30 minutes! This delicious soup is so simple. Enjoy it with crispy kale bunches and a vegan parmesan! You'll save time but you won't compromise flavor!

Navy Bean Soup with Crispy Kale [Vegan, Grain-Free]








  • 1/2 onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove of garlic
  • 1 serving vegetable broth paste
  • 2 tablespoons tomato paste
  • 1 cup cooked navy beans (cannellini beans or kidney beans would work too)
  • 2 cups filtered water
  • Salt and pepper, to taste
  • 1 bunch of kale
  • Vegan parmesan, for garnish (optional)


  1. Dice the onion and water or oil sauté in a big soup pot it until it starts to soften. Thinly slice the carrot and celery and add to the pot. Toss around and cook for a few minutes. Press the garlic over the pot and add the veg broth powder. Toss around to coat. Add a little more water or oil, if needed.
  2. Add the tomato paste and stir around. Add the beans, water and salt and pepper to taste. Cook until all of the vegetables are soft, 15 to 20 minutes. The longer you cook it, the more the beans will break down and it gets kind of creamy.
  3. Take a handful of kale and drop it onto a hot skillet. Cook until bright green and starting to get crispy.
  4. To serve, ladle the soup into bowls and top with kale and vegan cheese.

    Nutritional Information

    Per Serving: Calories: 116 | Carbs: 22 g | Fat: 1 g | Protein: 6 g | Sodium: 272 mg | Sugar: 4 g Nutrition information does not include optional ingredients. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.