Jessica in the Kitchen · by Jessica Hylton★ 5.0 (44)
Vegan White Bean Soup
NUTRITION · PER SERVING53M COOK
CAL 11%·PRO 23%
CARBS 35G65% OF CAL
9G FIBER4G SUGAR22G OTHER
FAT 4G18% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming vegan white bean soup with kale, vegetables, and Italian herbs. Hearty and comforting with minimal prep time.
mainamericansoupbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons oil (28g)
- 1 large red onion ((188g) finely diced)
- 4 ribs of celery (finely diced)
- 1 large carrot or two medium size carrots (226g, diced)
- 5 cloves garlic ((12g) minced)
- salt & pepper to taste
- 1 tablespoon Italian seasoning
- 30 ounces cooked white kidney beans
- 4 cups vegetable broth (960g)
- ½ cup water (120g)
- 1 cup kale (shredded, 67g)
- juice of 1 small lime
At a glance
PER SERVING · TIME 53M
CAL 11%·PRO 23%
CARBS 35G65% OF CAL
9G FIBER4G SUGAR22G OTHER
FAT 4G18% OF CAL
0G SAT4G 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
- 15m
- Cook
- 38m
- Sodium
- 508mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 144mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.