Vegan Super Greens and Beans Soup (Print version)
Hearty vegan soup with kale, spinach, and creamy white beans. Ready in 45 minutes with simple pantry ingredients.
# Ingredients:
For the base
01 -
2 tablespoons olive oil
02 -
1 large yellow onion, diced
03 -
1 medium carrot, diced
04 -
1 celery stalk, diced
05 -
4 cloves garlic, minced
06 -
1 sprig fresh rosemary (or 1/2 teaspoon dried)
07 -
2 (15 oz / 425 g) cans white beans (cannellini or great northern), drained and rinsed
08 -
6 cups (1.4 L) low-sodium vegetable broth
09 -
Salt and black pepper
For the greens and finish
10 -
1 bunch lacinato kale, stems removed and chopped
11 -
5 oz (140 g) baby spinach
12 -
1 lemon, juiced
13 -
Crushed red pepper flakes (optional)
# Instructions:
01 -
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened and fragrant, 6 to 8 minutes.
02 -
Stir in the garlic and rosemary. Cook for 30 seconds until fragrant. Do not let the garlic brown.
03 -
Add the white beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
04 -
Ladle out about one third of the soup and blend until smooth, or mash some beans directly in the pot with a potato masher. Stir the mashed portion back into the pot.
05 -
Stir in the chopped kale and simmer for 5 minutes. Add the spinach and cook until just wilted, about 2 minutes more.
06 -
Remove the rosemary sprig. Stir in the lemon juice, salt, and black pepper. Taste and adjust the seasoning. Serve hot with crusty bread if desired.
# Good to know:
01 -
Best served with crusty bread or a drizzle of good olive oil.
02 -
Flavor improves after a day in the refrigerator.