This veggie packed soup is perfect for days when you just want something light & nutritious to warm the soul. It is also a perfect way to use up what leftover produce you have from the week. While I always love a good creamy soup (my favorite being any kind of chowder) sometimes I just want something light, yet still filling that I know will leave me feeling great. This soup has 10 different plants and 3 different herbs making it a diverse pot of gold for your gut and packed with micronutrients. I definitely recommend giving this recipe a try the next time you just want something nutritious, cozy, and delicious. Not to mention, it takes under an hour to make!



Time: prep: 15min + cook: 35 minutes

Yield: 6-8 servings


1 large yellow onion

4 cloves of minced garlic

1 tbsp of minced ginger

1 large carrot, sliced into half moons

1 medium-large sweet potato, diced

1 small head of broccoli, chopped (you can use florets & stems)

16oz of crimini mushrooms, diced

3 large celery stalks, halved & diced.

32 oz low sodium vegetable broth

2 1/2 cups of water

3 large handfuls of kale (I used dinosaur)

15oz can of great northern beans, cannelini beans, or chickpeas.

1 tsp salt

1/2 tsp black pepper

1 tsp oregano

1/2 tsp thyme

1/2 tsp rosemary

*optional 2 tbsp extra virgin olive oil


Over medium-low heat (with oil if using) saute onions and mushrooms until mushrooms begin to release some liquid. About 3-5 minutes.

Add celery, sweet potato, carrot, broccoli stems/stalks, garlic, ginger, and spices. Saute for 5-7 minutes until veggies are lightly softened.

Add vegetable broth and water, bring to a boil, then let simmer for 15 minutes. Add beans and broccoli, let simmer for another 10 minutes. Add kale, cook till wilted.

Enjoy :)


Featuring my new 5qt Staub Coquette in Grenadine!

#soup #whitebeankale #veggies #coolbeansnutrition #plantbased

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