I love soup. It truly is my comfort food. And while some save steaming bowls of soup for the cold winter months, I enjoy it year around. When I found this vegan recipe for White Bean Kale Soup, I was excited to tweak it a bit and try it out this evening.
White Bean Kale Soup
1 med onion, chopped
1 Tbs olive oil
2 carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
3 Tbs tomato paste
8 Cups vegetable broth
3 Cups cooked white beans (2 15 oz cans or cook from dry beans)
1 28 oz can diced tomatoes
2 Cups sliced zucchini
4-5 large kale leaves, stems and ribs removed, chopped
Salt & pepper to taste
In a large soup pot, heat olive oil and sauté onion until soft. Add carrots, celery and garlic, stirring over med high heat until crisp tender, about 5 min.
Add tomato paste and stir. Add broth, beans, tomatoes and zucchini. Bring to a boil. Reduce heat, cover and simmer 20 minutes, or until zucchini is tender.
Add kale and simmer 10 more minutes. Salt and pepper to taste.
This recipe was super simple to make. While the soup simmered I had time to clean up my mess…a good cook is a messy cook, right?…and appreciate the marvelous aroma wafting from the bubbling pot. My appetite was whetted for sure.
The soup tasted as good as it smelled. The broth was rich in taste without being heavy. And the beans, kale and veggies blended their flavors perfectly, creating a savory soup that was plant based and high in nutrition.
I’m glad this recipe made a large pot of soup. I’ll enjoy several bowls this week, for hearty lunches or dinners. I used to say that I could easily survive on nothing more than soup, bread and diet Pepsi. I stopped drinking soda about six years ago. I’ve recently chosen to eliminate bread as well. However, soup stays, especially one such as this White Bean Kale Soup, full of veggie goodness. I can not only survive eating such fare, I am thriving.
More soup, please!
