This is a delicious vegan soup that makes for a light, but satisfying lunch or an accompaniment to dinner. I love making a large pot of soup during the weekend to enjoy on busy weekdays when there’s just not enough time to cook. This soup pairs well with a loaf of rustic bread and cheese.
- 8 Servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 148
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 10 oz mushrooms, assorted, sliced
- 1 can white beans, drained and rinsed
- 1 can tomatoes, diced, no added salt (including liquid)
- 8 sprigs fresh thyme
- 4 cups kale, chopped
- 1/4 cup dry white wine
- 1 tbsp balsamic vinegar
- 4 cups vegetable broth, low-sodium
Add olive oil to large pot over medium heat. Once hot, add onion to the pot. Season with a pinch of salt. Sauté onion until softened and translucent, stirring occasionally, about 5 minutes. Then, to the pot, add garlic, carrot, mushrooms and thyme and cook for another 5 minutes.
Add white wine to the vegetables to deglaze. Stir well. Next, add balsamic vinegar, tomatoes, beans and broth. Reduce heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the vegetables are softened.
Next, remove the remaining thyme stems from the soup and discard. Then, add kale to the pot, stir to incorporate, and cook for another 5 minutes. Add salt and pepper to taste.
Serve soup hot with grated pecorino cheese or your favorite vegan cheese on top.