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Bowl of vegan white bean soup
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4.80 from 5 votes

Vegan white bean soup with kale

Tender white beans simmer in a flavorful broth with kale, carrots, mushrooms and celery. This will keep you warm on a cold night. Instant pot and stove top directions.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Calories: 323kcal
Author: Maria

Equipment

Ingredients

  • 2 tablespoons oil
  • 1 small onion diced
  • 5 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 5 white button mushrooms quartered
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 teaspoon soy sauce
  • 45 ounces canned white beans (3, 15 ounce cans) drained and rinsed
  • 1 cup chopped kale
  • ½ teaspoon salt add more if needed
  • Vegan feta or parmesan cheese to garnish
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest optional

Instructions

Stove top

  • 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

Instant pot directions

  • Chop all your vegetables. Set your instant pot to sauté mode on medium and add 2 tablespoons of oil. Add your diced onions and sauté for 1-2 minutes. Add the chopped mushrooms. Sauté for 2 minutes.
  • Add the diced carrots, celery, garlic, dried thyme and oregano and sauté for 4-5 minutes
  • Add vegetable broth, salt, garlic powder and the drained and rinsed white beans and soy sauce. Add the lid and set to seal. Cook on high pressure for 3 minutes. Let it naturally release for 5 minutes then quick release.
  • Stir in the kale, lemon juice and lemon zest and a little vegan parmesan. Add more salt if needed.
  • Drizzle on a little olive oil and top with some more vegan parmesan and serve.

Notes

White beans that work for this recipe - cannellini beans, great northen beans or navy beans. 
If you want to use dried beans:
Dry beans work for this recipe, but it will take longer to cook. If they are soaked for at least 8 hours, cook the soup on high pressure for 12 minutes.
If they're un-soaked, cook on high pressure for 30-40 minutes. You will also need an extra cup or two of broth, since the beans will expand. 
Only use 1.5 cups of dry beans for this recipe. That will yield three cups cooked. Cooking this long will also make the rest of the vegetables more mushy.
This soup freezes well. Store it in a freezer safe container for up to 3 months. Thaw it out in the fridge before reheating. 

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1223mg | Potassium: 1165mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5029IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 7mg