Vegan Kale and White Bean Soup with Turmeric and Ginger

Total time50 min

Prep time15 min

Cook time35 min

Vegan Kale and White Bean Soup with Turmeric and Ginger

This golden, turmeric-warmed soup is built entirely on plants, so it's an easy, satisfying fit for a vegan table without any fuss. Creamy white beans get lightly mashed right in the pot, thickening the broth into something rich and velvety while whole beans stay for texture. Ginger, smoked paprika, and a little heat from red pepper flakes give the base real depth, while diced tomatoes and vegetable broth keep it bright and savory. Ribbons of lacinato kale simmer just until tender, holding their color and a little bite against the soft vegetables. A finishing squeeze of lemon juice wakes everything up before serving, and a drizzle of olive oil with fresh parsley on top adds the perfect finishing touch. It's a hearty, nourishing bowl that comes together in one pot and fits naturally into a vegan rotation.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp ground turmeric
1 tsp ground ginger
½ tsp black pepper, freshly ground
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups low-sodium vegetable broth
1 bunch lacinato (tuscan) kale, stems removed, leaves roughly chopped (about 4 cups packed)
1 tbsp fresh lemon juice
salt, to taste

For serving

extra-virgin olive oil, for drizzling (optional)
fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, turmeric, ginger, black pepper, smoked paprika, and red pepper flakes, if using. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.

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