Kale and white bean soup

This recipe utilizes the broth from my previous post. It’s simple, hearty, and perfect for Fall! Give it a try and if you post to Instagram, add the hashtag #plantbasedartist. I’d love to see your creations!


Makes about 2 servings

1 tbsp olive oil

1 roma tomato, diced

1 carrot, diced

1 tsp dried oregano

1 tsp dried thyme

pinch of red pepper flakes

3 cups vegetable broth

1 can white beans (great northern), rinsed and drained

a couple leaves of lancinato kale, roughly chopped

salt and black pepper to taste


Heat the olive oil in a medium sized pot. Add the carrot and tomato and cook for about 2-3 minutes. Add the seasoning and broth and bring to a boil. Reduce heat to a simmer and cook about 15 minutes. Add the beans and kale and cook for 5 minutes more, or until the kale is cooked through. Season to taste with salt and pepper and enjoy!

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