This vegan white bean and kale soup is easy to prepare in just 20 minutes, creamy and absolutely delicious! This is my version of the well-known Tuscan white bean soup with a secret ingredient in place of the parmesan to make it vegetarian- and vegan-friendly. This hearty soup is perfect for a busy weeknight dinner.
- 2 tablespoons olive oil
- 5 cloves of garlic, thinly sliced
- 2 (560 gram / 20 oz) jars of cooked white beans
- 2 cups (55 grams) chopped kale or other winter green (radish greens, chard, spinach, etc.)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 bay leaves
- 2 (15 cm / 6 inch) sprigs of rosemary, leaves removed and finely chopped, stems reserved
- 4 cups (1 litre) vegetable stock
- 1 ½ teaspoons miso paste
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Heat the olive oil in a medium-sized pot over medium heat. Add the sliced garlic and fry, stirring, until golden brown. Remove to a plate and set aside.
- Add the onion to the oil and fry until transparent. Then add the carrots, celery, bay leaves and rosemary stems and fry for a couple of minutes until the vegetables are slightly softened.
- Add the stock and beans, bring to a boil then reduce to a simmer. Use an immersion blender to blend some of the beans, being careful to avoid the bay and rosemary, until you reach the consistency you want. Add the chopped rosemary leaves and kale (or other winter green), cover the pot and simmer until the kale is soft.
- Remove the pot from the heat, ladle about half a cup of the soup into a bowl and add the miso paste. Stir well to dissolve then add it back into the soup along with the lemon juice. Taste and add salt and pepper, the quantity will depend on how salty your stock and miso paste are – I didn’t add any to mine.
- Remove the bay and rosemary stems and serve, garnished with the reserved crispy fried garlic and fresh parsley.