Nothing is more comforting than a bowl of warm soup. Sadly, soup season is almost over so we wanted to squeeze in our last favorite soup recipe for the season, and believe me, you will be glad we did. What makes this soup so delightful, is the fresh, local ingredients we use. We try to source organic, local ingredients as often as we can not only because they have less pesticides and are GMO free, but they make everything taste better. Don’t you think?

A lot of soups call for heavy cream or dairy products of some kind, but we have created a recipe that is completely vegan. No need to worry about being lactose-intolerant or having a dairy allergy of some kind with this recipe!

Vegan Kale and White Bean Soup

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 medium onion, finely diced (about 1 cup)
  • 2 medium carrots, finely diced (about 1 cup)
  • 2 ribs celery, finely diced (about 1 cup)
  • 4 red potatoes, chopped (about 1 1/2 cups)
  • 1 cup of corn, fresh or frozen
  • 3 cloves garlic, minced
  • 1 quart vegetable broth
  • 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid
  • 1 teaspoon thyme
  • 2 bay leaves
  • 3 to 4 cups roughly chopped kale (or Swiss chard)
  • Kosher salt and freshly ground black pepper
1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, celery and thyme and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and corn and saute for another minute. Add vegetable broth, bay leaves, potatoes, beans with their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
2. Discard the bay leaves. Use a hand blender to roughly puree part of the soup until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper
3.Ladle into bowls, drizzle with extra-virgin olive oil. Serve with crusty, toasted bread if desired.
We hope you savor the last days of soup season! (or maybe you’ll just make this recipe on repeat this spring, and that’s okay too!). There are so many amazing health benefits of kale, see what they are here. 
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