Cannellini beans simmered until creamy and mashed right in the pot give this soup its rustic, velvety body, while carrots, celery, and scallion greens build a savory base rounded out with rosemary, thyme, and a hit of red pepper flakes. Ribbons of lacinato kale wilt into the broth for color and bite, and a finishing splash of lemon juice brightens every spoonful. It's the kind of soup that tastes like it simmered all day, but comes together in under 30 minutes on the stovetop. Ladle it into big bowls with crusty bread for dipping and you've got a cozy, satisfying meal that fits neatly into a plant-based rotation. This one's a genuinely great pick for anyone eating vegan — hearty, herby, and full of texture without missing a thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 6–8 minutes.
Stir in the dried rosemary, dried thyme, and red pepper flakes, if using, and cook until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
