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Kale, Carrot, and White Bean Soup



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



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



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.