Can I use different beans for this soup?

Yes, the recipe suggests cannellini beans or kidney beans as excellent substitutes if navy beans are not available, maintaining a similar texture and heartiness.

How do I get the kale crispy for the topping?

To achieve crispy kale, simply drop a handful onto a hot skillet and cook until it turns bright green and starts to crisp up, providing a delightful textural contrast.

What gives this soup its rich flavor base?

The soup's rich flavor comes from sauteed onion, carrot, celery, and garlic, combined with vegetable broth paste and a generous two tablespoons of tomato paste, simmered until the vegetables are soft.

Can I make this Navy Bean Soup ahead of time?

Yes, this soup can be made ahead. The longer it cooks, the more the beans break down, making it creamier. Store leftovers in an airtight container in the refrigerator for 3-4 days. The crispy kale should be made fresh before serving.

How can I adjust the creaminess of the soup?

The recipe notes that the longer you cook the soup, the more the navy beans will break down, naturally making the soup thicker and creamier. For a thinner soup, you could add a little more water or broth.

2.2K Views 9 years ago

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

Name: Navy Bean Soup with Crispy Kale [Vegan, Grain-Free]
Cook time: 30 min
Yield: 4
Ingredients: 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)

LA By: Lisa Dawn Angerame

Author Bio

My recipes are easy because I cook for busy people like me. I prep ahead,... Read More

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A bowl of creamy, hearty vegan Navy Bean Soup garnished with vibrant green crispy kale and a sprinkle of vegan parmesan.

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

116

Dairy Free

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!

Ingredients You Need for 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)

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

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.
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.
Take a handful of kale and drop it onto a hot skillet. Cook until bright green and starting to get crispy.
To serve, ladle the soup into bowls and top with kale and vegan cheese.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.