Cozy Vegan White Bean Soup with Kale (30 Minutes!)
This cozy vegan white bean soup is super healthy and still tastes absolutely delicious! Packed with white beans, butternut squash, kale, lemon, rosemary, and more, it’s just full of flavor. It’s a quick vegan soup comes together in less than 30 minutes and is packed with plant-based protein, veggies and fibre.
Servings 4 servings
Calories 240kcal
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 stalks celery diced
- 1 large carrot diced
- 540 ml can of white beans drained and rinsed (or 2 cups cooked)
- 2 cups butternut squash peeled, cored and diced
- 4 cups low sodium vegetable stock
- 2 tsp dried rosemary
- 2 cups kale destemmed and chopped
- 1/2 lemon juiced, plus more to taste
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Start by sautéing the diced onion, celery, carrot and garlic in olive oil in a large pot over medium heat until onion is translucent (about 3-4 minutes).
- Add butternut squash and rosemary and sauté for another 2-3 minutes.
- Add white beans, vegetable stock, salt and pepper. Increase heat to bring to a low boil, then reduce heat to low-medium to simmer with the lid on for 20-25 minutes, or until the butternut squash is fork tender.
- Add kale and lemon juice, plus an extra drizzle of olive oil if desired. Serve and enjoy!
Notes
I used frozen butternut squash that has already been peeled, chopped and frozen to make things easier!
Nutrition
Serving: 0.25of recipe | Calories: 240kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Sodium: 400mg | Potassium: 500mg | Fiber: 11g | Calcium: 150mg | Iron: 3mg
