This vegetable soup is steady, nourishing, and built for everyday comfort. White beans add body and warmth, turning a simple broth into something satisfying. Kale softens gently as it cooks, bringing balance and depth without heaviness. Everything simmers together calmly, letting flavors settle and develop naturally. It’s the kind of soup that feels grounding and reliable. Simple ingredients, one pot, and quiet nourishment in every bowl.
Vegetable Soup with White Beans & Kale
Vegetable soup with white beans and kale made with simple ingredients for a warm, nourishing vegetarian dish.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, carrots, and celery and cook for 3-4 minutes.
- Add diced tomatoes, white beans, and vegetable broth.
- Bring to a simmer and cook for 25 minutes.
- Stir in kale and cook for 5 minutes until tender.
- Season with salt and black pepper. Serve warm
Nutrition
Notes
Add extra broth if a thinner soup is desired.
Spinach can be used instead of kale.
Keeps well refrigerated for up to 3 days.