This vegan White Bean and Kale Soup is a quick, low calorie recipe. Great for lunch, a light dinner, or when you're on a diet. It's also very easy to make. Kale is low in calories, high in fiber, and contains 0 grams of fat. Nicknamed the “Queen of Greens” and the “new beef," kale is a nutritional powerhouse. It contains vitamins A, C, and K, minerals like iron and calcium, and antioxidants like carotenoids and flavonoids. Kale also contains Omega-3 fatty acids. It offers anti-inflammatory and detoxification benefits. Kale has a cholesterol lowering effect so it provides cardiovascular support too. Try adding finely chopped kale leaves to your leafy green salads for an added health boost.
White Bean and Kale Soup [Vegan]
- 1 1/4 cup Homemade White Beans, get the recipe here OR 1-1.45 oz. Can
- 4 cup Dinosaur Kale Leaves, loosely packed
- 1 32 oz. Container or 4C Vegetable Broth
- 1 tbsp. Olive Oil
- 1 Small Onion, chopped
- 1 - 2 Celery Stalks, chopped
- 2 Garlic Cloves, peel & press
- 1 Vegetable Bouillon Cube, like Rapunzel Brand
- 1 Bay Leaf
- Himalayan Salt, to taste
- Fresh Black Pepper, to taste
- Organic Vegetable Broth, 32 ounce container
- 1 cup dried organic Cannellini or White Kidney Beans
- 1 Bay Leaf
- In a soup pot, gently warm the oil, over medium heat.
- Add chopped onions and pressed garlic. If you don’t have a garlic press, mince the garlic and add. Cook until onions are translucent.
- Add broth, bouillon cube, and bay leaf. Bring to a boil, reduce heat, and simmer. Let soup simmer while you wash and slice the kale leaves. You can remove the stems before slicing the leaves or not. Set aside.
- If using canned beans, rinse and drain. Add beans to pot and gently warm them.
- Add chopped kale leaves and stir to incorporate. Let soup simmer for just a few more minutes, taking care not to overcook the kale leaves but cooking just until tender.
- Remove soup from heat, add salt and pepper to taste, and serve.
- Wash beans, discard any bad ones. Add all ingredients to a large saucepan. Bring to a boil, reduce heat and simmer until beans are tender, about 1 1/2 to 2 hours. Or put all ingredients in a crockpot and cook on high until beans are tender. If you are leaving for the day put the crockpot on warm, half a day put the crockpot on low.