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Vegan White Bean Soup with Kale

This old-fashioned bean soup is nourishing and comforting winter soup for the soul. The soup is everything it should be, healthy, hearty and simple to make

White beans are packed with nutrients such as protein, dietary Fiber, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Manganese. And kale is well-known superfood. It is known to be good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. To get the full benefit of vegan diet including B12 supplements is important


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  • 1. In a large pot over medium heat saute leeks in olive oil until soft. About 5 minutes.
  • 2. Stir in thyme and garlic. Add bay leaf, tomato, drained beans and cover with water 2 inches above the beans. Add 1 teaspoon of salt. Cover and cook over low heat until beans are tender, about 75 minutes
  • 3. Remove bay leaf, taste and season with salt and pepper as needed
  • 4. Tip: partially pureeing the soup is optional but doing so provides a wonderful creamy texture