white bean and kale soup

 Why You’ll Love This Recipe

• Creamy and Flavorful: The cashew cream provides a luscious, dairy-free creaminess that complements the earthy kale and tender white beans.
• Nutrient-Rich: Packed with vegetables and protein-rich beans, this soup offers a balanced and nourishing meal.
• Meal Prep Friendly: It stores and reheats well, making it an excellent option for preparing ahead of time.
• Dietary Inclusive: Suitable for those following vegan, dairy-free, and gluten-free diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw cashews
• Olive oil
• Onion
• Carrots
• Celery
• Leek
• Kosher salt
• Garlic
• Chili flakes (optional)
• Nutritional yeast (optional)
• Poultry seasoning or all-purpose seasoning
• Vegetable broth
• Cannellini beans
• Kale
• Fresh parsley (for garnish)

Directions

1. Soak the Cashews: Place raw cashews in a heatproof bowl and cover with hot water. Let them soak for about 30 minutes while you prepare the rest of the recipe.
2. Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onions, carrots, celery, leek, and kosher salt. Sauté for 12-14 minutes, stirring occasionally, until the onions are translucent and the vegetables start to caramelize.
3. Add Aromatics: Incorporate chopped garlic, chili flakes, nutritional yeast, and poultry seasoning into the pot. Sauté for an additional 2-3 minutes until the spices are fragrant.
4. Add Broth and Beans: Pour in 5 cups of vegetable broth and add the drained and rinsed cannellini beans. Bring the mixture to a simmer and cook on low heat until the vegetables are tender.
5. Prepare Cashew Cream: Drain and rinse the soaked cashews. Transfer them to a high-speed blender along with the remaining 1 cup of vegetable broth. Blend on high until smooth and creamy, ensuring no pieces of cashew remain.
6. Combine and Simmer: Add the cashew cream and chopped kale to the pot. Return to a simmer and cook uncovered until the kale is tender and the soup has thickened slightly. If the soup becomes too thick, you can thin it with a little additional broth.
7. Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve the soup topped with fresh parsley and additional chili flakes if desired.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 15 minutes.
• Cooking Time: Approximately 45 minutes.
• Total Time: Around 1 hour.

Variations

• Bean Options: While cannellini beans are recommended, you can substitute them with other white beans like navy beans or Great Northern beans.
• Leafy Greens: If kale isn’t available, consider using spinach or Swiss chard as alternatives.
• Cashew Cream Substitute: For a nut-free version, replace the cashew cream with 1-2 cups of a dairy-free creamer of your choice.

Storage/Reheating

• Refrigeration: Store the cooled soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze the soup in individual or family-sized portions for up to 3 months. Ensure the soup has cooled completely before transferring to freezer-safe containers.
• Reheating: Reheat the soup over low heat on the stovetop or in the microwave until warmed through. You may need to add a splash of water or broth to achieve the desired consistency, as the soup may thicken upon standing.

FAQs

What makes this soup creamy without dairy?

The creaminess comes from blended raw cashews, creating a rich texture without the need for dairy products.

Can I use dried beans instead of canned?

Yes, you can use dried beans, but they will need to be cooked separately before adding to the soup, which will increase the preparation time.

Is there a substitute for cashews if I have a nut allergy?

For a nut-free alternative, you can use 1-2 cups of a dairy-free creamer in place of the cashew cream.

How can I add more protein to this soup?

To increase the protein content, consider adding cooked quinoa or tofu.

Can I make this soup in advance?

Absolutely! This soup stores well and can be made ahead of time for easy meals throughout the week.

What type of kale is best for this recipe?

Lacinato (dinosaur) kale or curly kale both work well. Be sure to remove the tough stems and chop the leaves into bite-sized

white bean and kale soup

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• Author: Isabella
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegan

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Description

This hearty white bean and kale soup is a comforting, nutrient-rich dish made with creamy cashew cream, cannellini beans, and fresh vegetables. Perfect for meal prep, this vegan and gluten-free soup offers a deliciously creamy texture without dairy, making it a wholesome option for a quick weeknight dinner or cozy lunch.

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Ingredients

• ½ cup raw cashews
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, sliced
• 1 tsp kosher salt (plus more to taste)
• 3 cloves garlic, minced
• ½ tsp chili flakes (optional)
• 1 tbsp nutritional yeast (optional)
• 1 tsp poultry seasoning or all-purpose seasoning
• 6 cups vegetable broth, divided
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups chopped kale (stems removed)
• Fresh parsley, for garnish

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Instructions

• Soak the Cashews: Place raw cashews in a heatproof bowl and cover with hot water. Let them soak for about 30 minutes.
• Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, leek, and salt. Sauté for 12-14 minutes until softened.
• Add Aromatics: Stir in garlic, chili flakes, nutritional yeast, and seasoning. Cook for 2-3 minutes until fragrant.
• Add Broth and Beans: Pour in 5 cups of vegetable broth and add the cannellini beans. Simmer on low until vegetables are tender.
• Make Cashew Cream: Drain and blend soaked cashews with 1 cup of vegetable broth until smooth.
• Combine and Simmer: Stir in cashew cream and kale. Simmer until kale is tender. If needed, adjust consistency with extra broth.
• Season and Serve: Taste and adjust seasoning. Garnish with parsley and additional chili flakes if desired.

Notes

• Bean Alternatives: Substitute cannellini beans with navy or Great Northern beans.
• Greens Swap: Replace kale with spinach or Swiss chard.
• Nut-Free Version: Use 1-2 cups of a dairy-free creamer instead of cashew cream.
• Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American