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A rustic ceramic bowl filled with kale white bean soup featuring carrots, kale, potatoes, beans, and shredded cheese on top, set on a surface decorated with sheet music and colorful illustrations.

Vegan Kale White Bean Soup

Joanne Molinaro
A delicious and easy soup that's perfect as a meal!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 28 minutes
Course Soup
Cuisine Fusion
Servings 6
Calories 400 kcal

Ingredients
  

  • 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
 

  • 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.)
  • 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.)
  • 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.
  • 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.

Notes

  1. Always make sure to check out the Key Ingredients & Substitutions section if one of the ingredients doesn't sit well with you!
  2. To keep this recipe gluten-free, make sure to use gluten-free doenjang, sub corn starch for all purpose flour, and use a gluten-free ravioli or pasta.
  3. For the kale, I like to use both the ribs and the leaves. I just separate them.
  4. You can keep your ravioli whole, but I prefer to cut them up into bits so that some of the filling comes out and flavors the soup.

Nutrition

Calories: 400kcalCarbohydrates: 48gProtein: 22gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 1881mgPotassium: 694mgFiber: 6gSugar: 5gVitamin A: 4049IUVitamin C: 8mgCalcium: 118mgIron: 4mg
Keyword kale white bean soup
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