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Vegan White Bean Soup with Kale

Image of vegan white bean soup with kale. Temperatures are finally starting to rise (at least momentarily) here in the Bay Area – thank goodness! I’ve been dealing with chilblains for the past few weeks (IYKYK) and dressing in multiple layers to stay warm.

Since it was still quite brisk on Sunday, I whipped up a batch of vegan white bean soup with kale to utilize some fresh produce from Cal-Organic Farms. While not the most attractive concoction, it’s incredibly comforting and convenient … and quick to assemble!

That said, I’m ready for a change of pace. In fact, I already know what recipe to tackle next. Any guesses? I’ll give you a hint: It’s one of many delectable noodle dishes in Marion Grasby’s new cookbook, Always Delicious (an early Valentine’s Day gift from a friend).

Close-up image of vegan white bean soup with kale. Recipe adapted from Midwest Foodie.

Vegan White Bean Soup with Kale
 
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Makes 6 servings
Ingredients
  • 1 tablespoon olive oil, plus more for finish
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and cut into ¼"-thick rounds
  • 4 stalks celery, cut into ¼" pieces
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 2 15 oz. cans cannellini beans, rinsed and drained
  • 1 tablespoon white balsamic vinegar
  • 4 cups packed torn red kale leaves
  • kosher salt and freshly ground black pepper, to taste
  • chopped fresh parsley (for serving, optional)
  • croutons (for serving, optional, see notes)
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots and celery and cook, stirring occasionally, until tender, about 8 minutes.
  2. Add garlic, sage, thyme and oregano and cook for 1 minute.
  3. Add vegetable broth, coconut milk and beans and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top.
  4. Remove about 2 cups of vegetables, beans and liquid from pot and purée; return to pot. Add balsamic vinegar and kale. Simmer until kale wilts, about 5 minutes. Season with salt and pepper to taste.
  5. Drizzle with olive oil and top with parsley and croutons, if using.
Notes
To make croutons, preheat oven to 375 degrees. In a medium bowl, combine 2 cups bread cubes and 1 tablespoon olive oil. Season with salt and a pinch of dried chili flakes and toss to coat. Spread in a single layer on a baking sheet and bake for 15 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.

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