Vegan White Bean Soup with Kale

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Average Rating: 5 | Rated By: 8 users

This classic white bean soup is a nourishing and comforting winter soup. The gluten-free vegetarian soup is everything it should be, healthy, hearty and simple to make. When the cold weather sets in there is nothing more comforting than a hot bowl of hearty white bean soup. I have also added kale a well-known superfood to this tasty soup, for the many health benefits kale has to offer. To finish this meal, I serve this vegan white bean soup with pull-apart soft rolls with rosemary. You will love this warm, cozy and hearty soup for any night of the week.



  • 2 Tbsp. extra virgin olive oil or coconut oil
  • 1 medium size leek, white part only, thinly sliced
  • 1 sprig of fresh thyme or 1 tsp. GF dried thyme
  • 2 garlic cloves, chopped
  • 1 large tomato, roughly chopped
  • 1 GF bay leaf
  • 3 cups dry cannellini beans, soaked overnight in water
  • 1 large potato, peel and cut into small cubes
  • 2 carrots, diced
  • 1 bunch of kale, remove the stems and thinly slice
  • 1 Tbsp. apple cider vinegar
  • Sea salt and freshly ground GF black pepper to taste
  • Water as needed
  • Note: I used dry beans because they provide a lot of flavour to the soup. If using canned beans use 6 cups. Drain and rinse well and replace water with vegetable stock
  • Instructions

  • In a large pot over medium heat cook leeks in olive oil until soft. About 5 minutes.
  • Stir in thyme, garlic and bay leaf and cook for one more minute. Add tomatoes, drained beans, 1 teaspoon of salt and water which should be about 2 inches above the beans. Cover and cook over low heat until the beans are tender. About 1 hour and 15 minutes
  • Add potatoes, carrots and kale and cook for 30 more minutes. Add apple cider vinegar and taste for seasoning. Season with salt and pepper as needed
  • Note; partially pureeing the soup is optional but doing so provides a wonderful creamy texture. If using canned beans reduce the cooking time of beans to 30 minutes

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