Cozy Vegan White Bean Soup
A cold weather nourishing soup that is loaded with veggies that will stick to your bones and keep you full!
Servings: 6
Equipment
Ingredients
- 3 tablespoons olive oil divided
- ¾ cup (120 g) minced onion
- 1 cup (210 g) peeled and chopped potatoes
- 2 cloves minced garlic
- 4 ½ cups (1065 ml) low sodium vegetable broth
- 28 ounces (794 g) canned cannellini beans rinsed and drained
- 3 large carrots sliced or diced
- 6 ribs of celery sliced
- ½ tablespoon dried thyme
- 1 teaspoon dried oregano
- 2 cups (280 g) frozen butternut squash
- 3 cups (201 g) shredded kale
- Juice from ½ lemon
- ½ tablespoon kosher salt less if you’re using regular sodium broth
- ½ teaspoon black pepper
- Parsley to garnish
Instructions
- In a pot, heat half of the olive oil over medium heat. Saute ½ cup of the onion until soft. Add the potatoes and saute for 2-3 minutes, then add the garlic and stir until fragrant. Add 1 ½ cups of broth and bring the liquid to a simmer. Cover the pot and let the potatoes soften in the broth. Once the potatoes are soft, add 1 can of cannellini beans. Empty the pot by pouring the mixture into a heat-safe blender and blend until smooth.3 tablespoons olive oil, ¾ cup minced onion, 1 cup peeled and chopped potatoes, 2 cloves minced garlic, 4 ½ cups low sodium vegetable broth, 28 ounces canned cannellini beans
- In the same pot, heat the rest of the olive oil over medium heat. Saute the remaining onion, carrot and celery for 3-5 minutes, or until soft. Add the broth, thyme, and oregano. When the broth starts to bubble, stir in the blended potato and bean mixture along with the squash, salt and pepper. Bring to a simmer and allow to simmer, stirring occasionally. Add the remaining canned beans and kale. Stir until the beans have softened a little and the kale is tender. Squeeze some lemon into the pot and add salt and pepper to taste.3 large carrots, 6 ribs of celery, ½ tablespoon dried thyme, 1 teaspoon dried oregano, 2 cups frozen butternut squash, 3 cups shredded kale, Juice from ½ lemon, ½ tablespoon kosher salt, ½ teaspoon black pepper
- Serve and garnish with lemon slices and chopped parsley.
Notes
We used all cannellini beans, but any type of white bean will work here. You can also use some chickpeas in lieu of the white beans.
We used frozen butternut squash to save time, but you can also use fresh cubed squash.
Not a fan of kale? Use any type of green you’d like, like baby spinach.
Nutrition
Serving: 1 serving | Calories: 313 kcal | Carbohydrates: 51 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 630 mg | Potassium: 1227 mg | Fiber: 10 g | Sugar: 5 g
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