Creamy Vegan Kale White Bean Soup
Author -Yields: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion, chopped
- 3 stalks celery, chopped
- 6 cloves garlic, minced
- 3 cups cooked cannellini beans (480g, or two 15- ounce / 425g cans, drained and rinsed)
- 4 cups vegetable broth
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons fresh thyme
- 1/2 teaspoon kosher salt (or to taste; this will depend on the saltiness of your beans and your broth)
- 16 ounces silken tofu
- 1 bunch Tuscan (lacinato) kale, stemmed and chopped
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons cashew parmesan cheese (or a store-bought vegan parmesan cheese)
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium high heat. When the oil is shimmering, add the onion and celery. Cook, stirring occasionally, for 5-8 minutes, or until the onion is soft and clear. Add the garlic and cook another 1-2 minutes, stirring constantly, until the garlic is fragrant.
- Add the beans, broth, rosemary, thyme, and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Then, add your silken tofu and 2 cups of the hot soup base to a blender and blend for 1-2 minutes, or until completely smooth. Return this creamy mixture to the pot. Stir in the kale, lemon, and vegan parmesan. Cover and simmer for another 8 minutes. Taste the soup and adjust salt and pepper as needed. Serve!