Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 3 medium carrots (peeled and chopped)
  • 3 ribs celery (chopped)
  • 1 yellow onion (chopped)
  • 4 cloves garlic (minced or pressed)
  • 6 cups vegetable broth (or vegan chickenless broth)
  • 2 19oz cans white kidney beans ((4 cups) drained and rinsed)
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 4 cups kale (finely shredded)
  • salt (to taste, if needed)
  • vegan parmesan ((optional for garnish))

Instruction

  • Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic. Sauté until the veggies just begin to soften, about 5 minutes.
  • Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes.
  • Add the kale and stir to wilt the kale into the soup. Simmer for another 5 minutes to soften the kale. Add salt to taste if needed. Many brands of vegetable broth are quite salty so I often don't need any additional salt.
  • Serve hot with a sprinkle of vegan parmesan if desired.