Vegan White Bean & Vegetable Soup

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Dried beans are high in fiber, a great source of non-animal protein, very versatile, and quite affordable. The recipe below can also be made in a slow cooker. Put onion, garlic,drained beans, broth, carrots, celery, water, salt, pepper, bay leaf, and rosemary. Cook on medium for 6 hours (low for 8). Stir in kale until wilted.


  • 1 lb dried white beans such as Great Northern, cannellini, or navy
  • 2 onions, diced
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 6 cups vegetable broth
  • 2 qt water
  • 8 carrots in 1/2 inch slices
  • 4 stalks celery sliced
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary
  • 1 lb kale - stems and center ribs discarded and leaves sliced thin


  1. To soak beans either: cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. OR after covering with water, let sit overnight. With either method, drain beans in a colander and rinse.
  2. Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
  3. Stir carrots into soup and simmer 10 minutes.
  4. Stir in kale, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 8-10 minutes.
  5. Season with salt and pepper.