When you want a fresh, yummy soup in a hurry, this Kale, Carrot and White Bean Soup really fills the bill. 

Featuring kale, carrots and other pantry ingredients, this potage comes together in about 20 minutes! 

This soup is hearty enough to serve for a satisfying lunch or supper entrée. If you do not have kale you may substitute spinach  (or even romaine lettuce)!

If you do not have pasta on hand, you can substitute about 4 medium peeled and cubed white potatoes or sweet potatoes. Add about 4 minutes to the cooking time.

Since kale and carrots are available year-round, this veggie-centric delight is an excellent choice to serve your family all year long. Listen to the Jazzy Vegetarian podcast that features this recipe, with special guest Dr. Pam Popper!

1

ABOUT THE RECIPE:

When you want a warming soup in a hurry, this Kale, Carrot and White Bean Soup really fills the bill. Featuring fresh kale, carrots and other pantry ingredients, this recipe comes together in about 20 minutes. Perfect for easy fall fare or a mid-winter meal.

Makes 4 to 6 servings

2

INGREDIENTS:

7 to 8 cups water, plus more as needed
3 large carrots, peeled and sliced
8 ounces cremini mushrooms, sliced
1 can (15 to 16 ounces) white beans, drained and rinsed
8 ounces fusilli pasta (or your favorite pasta variety)
1 1/2 large vegan bouillon cubes
3 to 4 very large leaves of kale, stems removed and thinly sliced
1 teaspoon tamari
Sea salt, to taste

3

INSTRUCTIONS:

Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2-inches.

Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 12 minutes. Add the kale, cover and cook, stirring occasionally, for 3 minutes.

Stir in the tamari, cover and cook for 1 minute. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

When you want a warming soup in a hurry, this Kale, Carrot and White Bean Soup really fills the bill. Featuring fresh kale, carrots and other pantry ingredients, this recipe comes together in about 20 minutes. Perfect for easy fall fare or a mid-winter meal.

Makes 4 to 6 servings

2

INGREDIENTS:

7 to 8 cups water, plus more as needed
3 large carrots, peeled and sliced
8 ounces cremini mushrooms, sliced
1 can (15 to 16 ounces) white beans, drained and rinsed
8 ounces fusilli pasta (or your favorite pasta variety)
1 1/2 large vegan bouillon cubes
3 to 4 very large leaves of kale, stems removed and thinly sliced
1 teaspoon tamari
Sea salt, to taste

3

INSTRUCTIONS:

Put the water, carrots, mushrooms, white beans, pasta and bouillon cubes into a large soup pot. Add more water if needed to cover the vegetables and pasta by about 2-inches.

Cover and bring to a boil over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 12 minutes. Add the kale, cover and cook, stirring occasionally, for 3 minutes.

Stir in the tamari, cover and cook for 1 minute. Taste, and add salt, if desired. Serve hot with crusty whole-grain bread on the side.

Kale, Carrot, and White Bean Soup

This recipe is from my book, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen.Published by Scribe Publishing Company, ©2018. Reprinted by permission. Purchase a copy signed by Laura here. Purchase on Amazon.

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