White bean + kale soup 🍜
Colder weather means soup season is here! I like to make a big batch for quick lunches/dinners throughout the week.
This soup is brothy and savory. Packed with fibre and protein 🌿
2 Tbs Olive oil, extra virgin
8 cups Veggie broth
1 medium white onion, diced
1 cup carrots, thinly sliced
1.5 cups celery, thinly sliced
1 can white beans of choice, I used cannellini
2 cups pasta of choice, I used whole wheat rotini
2 cups kale, chopped
1 clove garlic
1 tsp turmeric
1 tsp dried basil
1/2 tsp curry powder
2 bay leaves
Pinch of chili flakes
3 Tbs fresh parsley, finely chopped
1/2 lemon, juiced
Heat olive oil over medium heat in a large Dutch oven/soup pot.
Once shimmering, add onions, carrots,celery and a healthy pinch of salt. Cook until soft. Add garlic, cook for a few more minutes.
Add dried spices and stir constantly for 1 minute. Add parsley, bay leaves, pasta, beans, broth and raise to a boil.
Once boiling, reduce heat to maintain a gentle simmer. Let cook for 25 minutes.
Remove from heat and add lots of cracked pepper,a healthy pinch of salt and the lemon juice.
Serve right away!
You can definitely freeze any leftovers too!
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