Comforting White Bean + Kale Noodle Soup
A vegan twist on a comforting classic. Nourishing spices to boost immunity, whole grains, and beans to keep you full. It's a warm hug on a cold day.
Servings 6 bowls
Ingredients
- 2 tbsp olive oil
- ½ white onion finely chopped
- 1 cup celery finely chopped
- 1 cup carrots thinly sliced rounds
- ½ tbsp ground turmeric
- ½ tsp curry powder
- 8 cups vegetable broth
- 4 oz spiral pasta I used rotini
- 1 can white beans, such as cannellini/kidney/butter rinsed and drained
- 2 bay leaves
- 3 tbsp fresh parsley finely chopped, plus more for garnish
- ¼ tsp dried thyme
- pinch of chili flakes optional
- 2 cups kale chopped
- juice from ½ lemon
- 10 twists fresh pepper more to taste
- ⅛ tsp salt more to taste
Instructions
- In a dutch oven, warm the olive oil over medium-high heat.
- Once the oil is shimmering, add the onions, celery, and carrots with a pinch of salt. Cook until vegetables soften and onions became translucent. About 5-7 minutes.
- Add the turmeric and curry powder, stirring constantly for 30 seconds, until fragrant.
- Pour in the vegetable broth, pasta, beans, bay leaves, parsley, thyme, and chili flakes if using. Raise the heat and bring the mixture to a boil.
- Once boiling, reduce to a simmer and let it cook for 18 minutes uncovered.
- Just before the soup is finished, add the kale to the mixture and cook until wilted.
- Remove from heat, add the lemon juice, and season with salt and pepper, to taste.
- Divide into bowls and garnish with fresh parsley, if desired.
Notes
Storage: This soup will keep well in the fridge for up to 7 days.
Broth: I feel the broth is one of the most important ingredients for this recipe, so I recommend using a high-quality vegetable broth.
Beans: I love white beans here, but chickpeas would also be lovely.