Vegan Kale White Bean Soup
A delicious and easy soup that's perfect as a meal!
- Prep time
- 15 min
- Cook time
- 28 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp extra virgin olive oil
- 2 vegan sausages ((finely chopped or ground))
- 1 tbsp vegan butter
- 1/2 cup onion ((diced))
- 2 cloves garlic ((minced))
- 2 carrots ((diced))
- 2 stalks celery ((diced))
- 1 Yukon gold potato ((diced))
- 1 tsp sea salt
- 1 tsp black pepper ((plus more for garnish))
- 1 tbsp doenjang
- 2 tbsp all purpose flour
- 6 cups vegetable broth
- 1 packet vegan ravioli ((cut up into small pieces))
- 1 3/4 cup white beans
- 1/4 cup vegan yogurt
- 2 tbsp vegan parmesan ((plus more for garnish))
- 4 cups kale ((leaves and ribs separated and chopped))
- 1 tbsp chili oil
Instructions
- 1
Add extra virgin olive oil to a Dutch oven or large soup pot over medium-high heat. Add the vegan sausage and cook, stirring occasionally, until browned (about 2 minutes). Remove from pot and set aside. (To keep this recipe oil free, use the oven or airfryer to cook the vegan sausage in advance.)
- 2
Add butter to your pot. When it has completely melted (about 30 seconds), add onions, garlic, salt, and pepper. Sauté until fragrant (about 2 minutes). Add carrots, celery, potato, and stir until well-combined. (To keep this recipe oil free, replace butter with vegetable broth.)
- 3
Add doenjang to your vegetables. Stir until your veggies are evenly coated. Then, dust with flour and stir once more so that everything is evenly coated with both doenjang and flour.
- 4
Add vegetable broth and bring the contents of the pot to a healthy boil. Then, lower the heat to medium-low and allow the pot to continue cooking at a gentle boil for about 7 minutes, when potatoes are about halfway cooked. Then, add the ravioli, beans, cooked sausage, yogurt, parmesan, and chopped kale. Continue cooking until potatoes and pasta are fully cooked. Garnish with fresh cracked black pepper, chili oil, and grated parmesan.