Are you craving a hearty, nutritious, and incredibly delicious soup that will transport your taste buds to a cozy culinary paradise? Look no further than this mouthwatering Vegan White Bean Soup with Rosemary and Garlic! Packed with protein-rich white beans, nutrient-dense kale, and aromatic herbs, this recipe is not just a meal—it's a warm hug in a bowl that will revolutionize your plant-based cooking experience. Whether you're a seasoned vegan or just looking to add more plant-powered meals to your diet, this soup promises to be a game-changer that will leave you feeling satisfied and nourished.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cans white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried rosemary
- 4 cups vegetable broth
- 2 cups kale, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and dried rosemary to the pot. Stir continuously for 30-45 seconds to release their aromatic oils and prevent burning.
- Pour in the vegetable broth and add the drained and rinsed white beans. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
- Add chopped kale to the pot and cook for an additional 3-4 minutes until the kale is tender but still bright green.
- Season with salt and pepper to taste. Stir and adjust seasoning as needed.
- Remove from heat and let the soup rest for 2-3 minutes before serving. The soup can be served hot, garnished with fresh rosemary sprigs if desired.
Tips
- Bean Preparation: Always rinse canned beans thoroughly to reduce sodium and remove excess starch, ensuring a cleaner taste and better texture.
- Herb Intensity: For a more robust rosemary flavor, crush the dried rosemary between your fingers before adding to release more essential oils.
- Kale Cooking: Add kale towards the end of cooking to maintain its vibrant green color and prevent overcooking, which can make it bitter and lose nutritional value.
- Flavor Boosting: Consider adding a splash of lemon juice just before serving to brighten the soup's flavors and add a fresh, zesty note.
- Texture Control: If you prefer a creamier soup, use an immersion blender to partially blend some of the beans, creating a thicker, more luxurious consistency.
- Storage Tip: This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
