Chop all your vegetables. In a large dutch oven, add 2 tablespoons of oil on medium heat.
2 tablespoons oil
add your diced onions and sauté for 1-2 minutes. Add the chopped mushrooms. Sauté for 2 minutes.
1 small onion, 5 white button mushrooms
Add the diced carrots, celery, garlic, dried thyme and oregano and sauté for 4-5 minutes
5 cloves garlic, 2 carrots, 2 celery stalks, 1 teaspoon dried thyme, ½ teaspoon oregano
Add 6 cups of vegetable broth, salt, garlic powder and the drained and rinsed white beans and soy sauce.
6 cups vegetable broth, 1 teaspoon garlic powder, 1 teaspoon soy sauce, 45 ounces canned white beans (3, 15 ounce cans), ½ teaspoon salt
Bring to a boil and immediately turn it down to a simmer. Simmer on medium low heat for 15-20 minutes
When the soup has 5 minutes left to cook, add in the chopped kale and a small handful of vegan parmesan.
1 cup chopped kale
Turn heat off and add lemon juice and lemon zest. Add more salt if needed.
1 teaspoon lemon juice, ½ teaspoon lemon zest
Top with a drizzle of olive oil and vegan feta or vegan parmesan cheese if you have it.
Vegan feta or parmesan cheese to garnish