White Bean, Kale, and Vegetable Soup
Ingredients
For the Cooked White Beans:
- 2 Cups Dry White Beans
- Water (for soaking and cooking)
- Herb bundle: Thyme, rosemary, sage, Parsley (bay leaf optional)
- 1-5 Garlic cloves
- 1 Onion, skin removed, cut in half
For the Soup:
- Cooked white beans
- 4 Medium size Carrots, diced
- 1 large Onion, diced
- 5 Celery stalks, diced
- 3-4 garlic cloves, chopped
- 1 Lemon, zested and juiced
- 2-3 large Potatoes, diced (optional)
- 1 Bunch Kale, stems removed (or not), chopped
- Vegetable Broth (enough to cover ingredients)
- Olive oil (optional)
- Black pepper
- Salt
Optional Toppings:
- Homemade Hot Italian Tempeh/Tofu Sausage (see link in description)
- Zucchini (aka courgette), diced, seasoned, and roasted
- Green Onion, diced
- Peas
- French Bread, toasted
- Parsley (for garnish)
Instructions
Preparing the White Beans:
- Soak the Beans:
- Cover the dry white beans with water.
- Soak for a couple of hours, or preferably overnight.
- Cook the Beans:
- Rinse the soaked beans.
- Add them to a medium saucepot.
- Cover with fresh water, about 2 inches above the beans.
- Add the herb bundle (thyme, rosemary, sage, parsley, bay leaf if using).
- Add 1-5 garlic cloves.
- Add 1 onion, skin removed and cut in half.
- Simmer until the beans are soft and tender, 1-2 hours. The beans are ready when al dente.
Making the White Bean, Kale, and Vegetable Soup:
- Prepare the Vegetables:
- Dice the carrots, onion, and celery.
- Chop the garlic cloves.
- Zest and juice the lemon.
- Dice the potatoes (optional).
- Remove the stems from the kale (optional) and chop the kale.
- Sauté the Aromatics:
- In a large pot, heat a glug or two of olive oil (optional) over medium heat.
- Add the diced celery and onion and sauté for a couple of minutes.
- Combine and Simmer:
- Add the cooked white beans, carrots, and chopped garlic to the pot.
- Add vegetable broth to cover the ingredients.
- Bring to a simmer, then reduce heat to medium-low.
- Add lemon zest and juice.
- Simmer until the vegetables are soft, about 20-30 minutes, or longer for a richer flavor.
- Add Kale and Season:
- Stir in the chopped kale.
- Season with black pepper and salt to taste.
- Simmer and Serve:
- Continue to simmer until the kale is tender.
- Adjust seasoning as needed.
- Optionally, add a knob of plant-based butter for extra richness.
- Add Creaminess (Optional):
- Combine onion scraps, celery, a little carrot, and a cup of water in a blender.
- Blend until smooth and creamy.
- Add the mixture to the soup and stir in.
- Serve with desired toppings, such as homemade hot Italian tempeh/tofu sausage, roasted zucchini, green onion, peas, and toasted french bread. Garnish with fresh parsley and a drizzle of good olive oil.
Video Description
Ready to rest and reset!
This is the warming dish that is going to do it. Made with dried beans, old school style slow cooking. Of course, you can use canned if you have to. Dried beans might take longer but are cheaper, taste better and you control how healthy or not they are.
Best super food soup of the year and a bonus, no (or very little) waste. Make it your own and enjoy the cosy comforts of tasty goodness.
This recipe served 6 - 8 HEALTHY portions.
https://dereksarno.com/
RECIPES:
Beans on their own:
2 Cups Dry White Beans: Cover with water. Soak couple hours – overnight is best
Rinse beans, add to medium saucepot, cover with water, 2 inches over.
ADD:
Herb bundle: Thyme, rosemary, sage, Parsley- bay leaf if you got em.
1-5 Garlic cloves
1 Onion, skin removed, cut in half.
Cook on simmer until soft and tender. Cook time ranges from 1 – 2 hours
When al dente, they are ready to go as is or make the soup.
White Bean, Kale and Soup:
Cooked white beans
4 Medium size Carrots, diced
1 large Onion, diced
5 Celery stalks, diced
3 or 4 garlic cloves, chopped
1 lemon, zested and juice
2 - 3 large potatoes, diced (I spaced this, was still AWESOME)
1 Bunch Kale, stems removed (or not) chopped
Veg Broth, enough to cover ingredients in a large pot
Put the soup together, cook on medium low until veg are soft enough. The longer you cook, low and slow the better it will taste.
Toppings suggestions I used:
Homemade HOT Italian Tempeh/Tofu Sausage – find the recipe here:
https://youtu.be/TpUL4ZNQrpY?si=fnfEbLWCqQ4NuKRi
Zucchini aka courgette, diced, seasoned and roasted
Green Onion, diced
Peas
French Bread, toasted