Bakerita · by Rachel Conners★ 5.0 (13)
Vegan Kale White Bean Soup
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 25%
CARBS 36G53% OF CAL
12G FIBER18G OTHER6G TOTAL SUGAR
FAT 9G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick creamy vegan kale and white bean soup ready in about 30 minutes. Full of plant-based protein and bright flavors, it's hearty enough for a light dinner or lunch.
mainamericansoupbeans🌀 blender🥄 saucepan🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 large carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 dried bay leaves
- 1 teaspoon sea salt (plus more as needed)
- ½ teaspoon dried thyme
- 2 cans white beans (or 3 cups of home-cooked white beans; I used cannellini, drained and rinsed)
- 2 tablespoons white miso
- 4 cups vegetable broth
- 1 small bunch lacinato kale (very thinly sliced, about 2 cups)
- Lemon juice (to finish)
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 25%
CARBS 36G53% OF CAL
12G FIBER18G OTHER6G TOTAL SUGAR
FAT 9G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1273mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 593mg
- Calcium
- 221mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.