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Italian White Bean Soup (Vegan)

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5 from 1 review

This vegan Italian white bean soup with lacinato kale, potatoes, and sun-dried tomatoes is creamy, hearty, and packed with rich umami flavor.

Ingredients

Scale
  • 1 Tablespoon olive oil
  • 2 cups yellow onion, chopped (about 1 large)
  • 1/2 cup celery, chopped (about 1 large stalk)
  • 4 large cloves garlic, minced
  • 1/2 cup sundried tomatoes, coarsely chopped, divided
  • 1/4 teaspoon red pepper flakes, adjust for taste
  • 1 teaspoon dried rosemary or 1 large sprig
  • 1 1/2 teaspoons dried thyme or 2 sprigs
  • 1 can (15 ounces) cannellini beans, drained and rinsed (1 3/4 cups)
  • 1 cup Yukon gold potatoes, cut into chunks
  • 4 cups vegetable broth, or chicken broth if not vegan
  • sea salt and ground black pepper, to taste
  • 4 cups packed torn lacinato kale (about 1 small bunch)
  • 1/4 cup fresh basil or parsley, chopped

Instructions

  1. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, and celery and stir. Sprinkle with salt. Sauté the vegetables until they begin to soften, about 5 minutes.
  2. Add the garlic, half the sundried tomatoes, chili flakes, rosemary and thyme. Stir and cook until garlic is fragrant, about 30 seconds.
  3. Add the beans, potatoes, broth and stir. Bring the soup to a boil. Reduce heat and let simmer 15 minutes to develop the flavors. Remove stems from fresh herbs (if using).
  4. Ladle 2 cups of the soup into a blender. Blend until it’s totally smooth. Pour back into the pot and stir. Season with salt and pepper to taste.
  5. Add the kale and remaining ¼ cup sundried tomatoes and bring to a boil. Once the kale is slightly wilted and bright green, about 3 minutes, taste to adjust seasoning. Stir in the basil.
  6. Serve garnished with additional basil or parsley.

Equipment

Find it online: https://eatwellenjoylife.com/italian-white-bean-soup-vegan/