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White Bean & Kale Soup

As usual, I went a bit overboard with how much kale I thought I would be able to go through from @magicorganicsco. Keep in mind I'm soooo over kale salads at this point, so I wanted something a bit more comforting.

I always saw these white bean/ kale Tuscan stews and wanted to give it a try. I made a batch big enough for 10 people and froze the remainder happily, so that I can start building up my soup stash for winter.

Based the recipe on the one from @midwest.foodie


  • 3 onions, diced

  • 1 bunch celery, chopped

  • 3 medium carrots, chopped

  • 8 cloves garlic, minced

  • 1 tbsp dried oregano

  • 1 tbsp dried thyme

  • 1 tbsp dried sage

  • 1 tbsp fennel seeds (or dill)

  • 2 tbsp smoked paprika

  • 3 bay leaves

  • 1/2 bottle white wine

  • 1/2 tbsp liquid smoke

  • 1/4 cup nutritional yeast

  • 1 lemon, zested

  • 2 cubes vegetable stock + 5 cups water

  • 5 cans white beans, drained and rinsed

  • 2 cans coconut milk

  • 6 cups kale, chopped

  • Salt

  • Pepper

  • Olive oil


  1. Heat oil in a pan and dry onions, celery and carrots until softened

  2. Add garlic, oregano, thyme, sage and fennel seeds and cook for 1 minute

  3. Add veggie stock cubes, water, white beans, coconut milk, smoked paprika, bay leaves, white wine

  4. Bring to a boil

  5. Remove 2 cups of mix and blend

  6. Add back blended mix to the pot and bring to simmer

  7. Add liquid smoke, nutritional yeast, lemon zest and kale

  8. Season with salt and pepper


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