Description
Cozy up with this hearty Creamy White Bean & Kale Soup! It’s velvety, packed with greens, and topped with smoky tempeh bacon and crispy onions. Perfect for mixed-diet families!
Ingredients
Scale
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 15-oz cans Great Northern beans, drained and rinsed
- 3 cups vegan chicken broth (or vegetable broth)
- 1 cup plant milk
- 1 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 Tbsp fresh thyme
- 2 tsp kosher salt
- ground pepper, to taste
- 1 small bunch lacinato kale, ribs removed and chopped
- 1 package tempeh bacon, chopped
- 1/2 cup store-bought fried onions
Instructions
- In a large pot, heat the olive oil and add the garlic and onion. Saute for 5 minutes until translucent.
- Add the beans, broth, milk, seasonings, and thyme. Bring to a boil. Reduce the heat and simmer covered for 10 minutes.
- Meanwhile, in a small skillet, cook the tempeh bacon. Set aside.
- Transfer half of the soup to a blender. Process until smooth and return the puree to the pot. Taste and season with salt and pepper. Add the kale to the pot and cook until the kale is slightly wilted and bright green. Taste and add more salt and pepper as needed.
- To serve, ladle the soup into bowls and top with the tempeh bacon and fried onions.
Notes
- Soy Allergy? Use a soy-free tempeh bacon or replace with coconut bacon bits.
- Spoiler Alert: Creamy White Bean Soup With Kale can be stored in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American