12 Healthy Vegan Soup Recipes for Make-Ahead Meals

These recipes are great for planning ahead on busy weeks. Vegan soups can be simple to make in batches. You can store them in the fridge or freezer for quick lunches or dinners. Each one uses basic ingredients that are easy to find. Here are twelve ideas to try.

Helpful Tips for Make-Ahead Vegan Soups

These tips will keep your soups fresh and easy to reheat throughout the week.

Cool Soups Fully Before Storing

Hot soup creates condensation that leads to soggy textures. Let each pot cool to room temperature on the counter, then move it to the fridge or freezer.

Use Freezer-Safe Containers

Divide soup into single or double portions right after cooking. Leave a little room at the top of each container so the liquid can expand without cracking the lid.

Skip Delicate Add-Ins Until Serving

Pasta, rice, and leafy greens can turn mushy after a few days. Cook these items separately and stir them in when you warm up each serving.

Reheat Slowly on the Stovetop

Microwaves can make broth separate. Warm soup over medium-low heat and add a splash of water or broth if it thickens too much in the fridge.

Hearty Lentil Vegetable Minestrone Soup

This lentil minestrone makes a filling lunch or dinner that holds up well in the fridge or freezer. It combines protein-rich lentils with plenty of vegetables and small pasta in a tomato broth, so one pot gives you several meals without extra work.

The result is a thick, savory soup with tender lentils, soft vegetables, and a light chew from the pasta. It tastes even better the next day once the flavors settle.

Hearty Lentil Vegetable Minestrone Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves
• 1/2 cup ditalini pasta
• 2 cups fresh spinach
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the lentils, zucchini, diced tomatoes, vegetable broth, oregano, basil, and bay leaves. Bring the mixture to a boil.
• Reduce heat to low, cover, and simmer for 25 minutes until the lentils are tender.
• Stir in the ditalini pasta and cook uncovered for 8 to 10 minutes until the pasta is al dente.
• Remove the bay leaves. Add the spinach and stir until it wilts. Season with salt and pepper to taste.

merknader

Cook the pasta just until al dente so it does not turn mushy when you reheat the soup later. If the soup thickens too much in the fridge, add a splash of broth or water when warming it on the stove. For a make-ahead batch, store it in airtight containers for up to four days or freeze portions for up to two months.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife

Creamy Butternut Squash Ginger Soup

This soup pairs sweet butternut squash with fresh ginger for a smooth, warming bowl that feels both light and filling. It works well for batch cooking since it reheats evenly and keeps its texture after a few days in the fridge.

The flavor stays balanced with gentle spice from the ginger and natural sweetness from the squash. Blending creates a creamy finish without dairy, making it a reliable option for vegan meal prep.

Creamy Butternut Squash Ginger Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 3/4 cup canned full-fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pumpkin seeds, for topping

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the cubed butternut squash and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer until the squash is fork-tender, about 20 minutes.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
• Return the soup to low heat. Stir in the coconut milk, salt, and black pepper. Heat through for 3 to 4 minutes.
• Ladle into bowls and sprinkle with pumpkin seeds before serving.

merknader

Simmer the squash just until tender to avoid a watery base. If the soup thickens after refrigeration, add a small splash of broth while reheating to restore the original consistency. The pumpkin seeds add a light crunch that contrasts the smooth texture.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Cutting Board

Spicy Black Bean Sweet Potato Chili

This chili brings together sweet potatoes and black beans in a smoky, spicy broth that feels hearty without being heavy. It works well for meal prep because the flavors deepen after a day in the fridge, making it an easy choice for lunches or quick weeknight dinners.

The texture stays thick and stew-like with tender chunks of sweet potato and creamy beans. A touch of cayenne and smoked paprika gives steady heat while the natural sweetness of the potatoes keeps each bite balanced.

Spicy Black Bean Sweet Potato Chili

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 medium sweet potatoes, peeled and diced into 1-inch pieces
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and lime wedges, for serving

fremgangsmåte

 

• Heat a large pot over medium heat. Add the diced onion and red bell pepper. Cook for 5 minutes until the onion turns soft.
• Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
• Add the diced sweet potatoes, black beans, diced tomatoes with their juice, vegetable broth, salt, and black pepper. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, stirring once or twice, until the sweet potatoes are tender.
• Taste and adjust salt if needed. Ladle into bowls and serve with fresh cilantro and lime wedges.

merknader

Simmer the chili a little longer uncovered if you want a thicker texture. Leftovers reheat well on the stove with a splash of broth to loosen them up. For a milder version, reduce the cayenne to 1/4 teaspoon.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Thai Coconut Curry Tofu Vegetable Soup

This soup combines creamy coconut milk with Thai red curry paste for a fragrant broth that coats cubes of tofu and slices of fresh vegetables. It holds up well in the fridge, which makes it a reliable choice for prepping lunches or dinners ahead of time.

The result is a light yet filling bowl with soft tofu, tender carrots and peppers, and a balance of savory, tangy, and mildly spicy notes. It fits easily into a weekly meal plan when you want a vegan option that reheats without much fuss.

Thai Coconut Curry Tofu Vegetable Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 ounces) full-fat coconut milk
• 14 ounces firm tofu, cut into 1-inch cubes
• 2 medium carrots, sliced into rounds
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

fremgangsmåte

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it begins to soften.
• Stir in the garlic and ginger, then cook for 1 minute until fragrant.
• Add the red curry paste and stir for 30 seconds to coat the vegetables.
• Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
• Add the tofu cubes, carrot slices, red bell pepper, and broccoli florets. Simmer for 12 to 15 minutes until the carrots are tender.
• Stir in the soy sauce and lime juice. Remove the pot from the heat.
• Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop over low heat and stir well to keep the coconut milk smooth. If the broth thickens after chilling, add a splash of vegetable broth or water when warming. For a milder version, start with 2 tablespoons of curry paste and adjust after tasting.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Mushroom Barley Thyme Soup

This soup combines earthy mushrooms with chewy barley and fresh thyme for a hearty bowl that feels both comforting and nourishing. It works well for weekday lunches or dinners since it stores easily and reheats without losing texture. The flavor is savory and herbal, with a thick broth that coats the barley and vegetables.

Mushroom Barley Thyme Soup

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes until the vegetables soften.
• Stir in the garlic and mushrooms. Cook for another 4 minutes until the mushrooms release their liquid and begin to brown.
• Add the rinsed barley, vegetable broth, thyme sprigs, salt, and black pepper. Stir to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring occasionally, until the barley is tender.
• Remove the thyme sprigs before serving. Taste and adjust salt if needed.

merknader

If the soup thickens too much after sitting, stir in a splash of broth when reheating. Fresh thyme sprigs infuse the broth evenly during simmering, but you can strip the leaves and add them at the end if you prefer a stronger herb taste. The barley continues to absorb liquid in the fridge, so store it in an airtight container for up to four days and add extra broth when warming.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon

Roasted Red Pepper Tomato Basil Soup

This soup combines sweet roasted red peppers with fresh tomatoes and basil for a bright, savory bowl. Roasting brings out natural sweetness in the vegetables while keeping the texture smooth and light. It fits well for batch cooking since it reheats evenly without losing flavor.

It works nicely for weekday lunches or quick dinners when you want something warm and filling. The recipe stays simple with pantry staples and a few fresh ingredients.

Roasted Red Pepper Tomato Basil Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large red bell peppers
• 8 ripe tomatoes
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1/4 cup fresh basil leaves, plus more for garnish
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 425 degrees. Place the red bell peppers and tomatoes on a baking sheet. Roast for 25 minutes until the skins start to blister.
• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute more.
• Add the roasted peppers and tomatoes to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
• Remove the pot from the heat. Stir in the fresh basil leaves, salt, and black pepper. Use an immersion blender to puree the soup until smooth.
• Return the pot to low heat and simmer for 5 minutes to let the flavors settle. Serve hot with extra basil leaves on top.

merknader

Roast the peppers until the skins loosen for easier peeling if you prefer less texture in the final soup. Use canned tomatoes in winter months when fresh ones lack flavor. Store leftovers in airtight containers in the fridge for up to 4 days or freeze portions for up to 2 months. Reheat gently on the stove and add a splash of broth if it thickens too much.

Course: Soup
Cuisine: Italian
Equipment: Baking sheet, Large pot, Immersion blender

Chickpea Spinach Lemon Stew

This chickpea spinach lemon stew combines hearty chickpeas with fresh greens in a light, lemon-forward broth. It works well for meal prep because the flavors stay balanced after a few days in the fridge.

The result is a thick soup with tender chickpeas and wilted spinach in every bite. The lemon adds brightness without overpowering the simple vegetable base.

Chickpea Spinach Lemon Stew

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 5 ounces fresh spinach
• Juice and zest of 1 large lemon
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the chickpeas, vegetable broth, cumin, and oregano. Bring the mixture to a simmer.
• Cook uncovered for 15 minutes so the broth reduces slightly and the chickpeas absorb flavor.
• Stir in the spinach and cook for 2 minutes until it wilts.
• Remove the pot from heat. Add the lemon zest and juice, then season with salt and pepper.

merknader

Add the lemon only after the stew finishes simmering to keep the citrus taste bright. The spinach wilts quickly, so stir it in at the very end rather than during the simmer. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Knife

Moroccan Spiced Carrot Chickpea Soup

This soup pairs sweet carrots with hearty chickpeas and a blend of warm Moroccan spices. It works well for make-ahead lunches or dinners since the flavors develop nicely after a day in the fridge. The finished soup has a smooth, thick texture with gentle heat and bright lemon notes.

Moroccan Spiced Carrot Chickpea Soup

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 6 medium carrots, peeled and chopped
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5 cups vegetable broth
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Stir in the minced garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
• Add the chopped carrots and drained chickpeas to the pot. Pour in the vegetable broth and stir to combine.
• Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the carrots are tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
• Stir in the lemon juice and season with salt and black pepper to taste.
• Ladle the soup into bowls and top with chopped cilantro before serving.

merknader

For the creamiest result, blend the soup thoroughly while it is still warm. Leftovers keep in the fridge for up to five days and reheat well on the stove with a splash of broth if needed. If you want less heat, reduce the cayenne to a pinch.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Immersion blender or countertop blender, Knife, Cutting board

Broccoli White Bean Garlic Soup

This broccoli white bean garlic soup brings together simple pantry staples for a filling bowl that works well for weekday lunches or dinners. It is easy to cook in batches and keeps its texture after reheating, which makes it a reliable choice for make-ahead meals.

The finished soup has a mostly smooth base with small broccoli pieces and tender beans throughout. Garlic provides the main savory note while the white beans add creaminess without any added dairy.

Broccoli White Bean Garlic Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 6 garlic cloves, minced
• 1 large head broccoli, cut into small florets
• 4 cups vegetable broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 4 to 5 minutes until the onion softens and the garlic becomes fragrant.
• Add the broccoli florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the broccoli is tender.
• Stir in the drained white beans, salt, and black pepper. Continue to simmer for another 5 minutes so the beans warm through.
• Remove the pot from the heat. Use an immersion blender to partially puree the soup, leaving some chunks of broccoli and beans for texture.
• Stir in the lemon juice. Ladle the soup into bowls and top each serving with the chopped fresh parsley.

merknader

Blend a little more of the soup if you prefer a thicker consistency, or leave extra chunks if you like more bite. Leftovers store well in the refrigerator for up to four days or in the freezer for up to two months. Reheat gently on the stovetop with a splash of broth to loosen the texture if it thickens after chilling.

Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Immersion Blender, Cutting Board

Miso Shiitake Vegetable Noodle Soup

This soup brings together earthy shiitake mushrooms and a savory miso broth with plenty of vegetables and noodles. It works well for meal prep because the base holds up nicely in the fridge and reheats without losing much texture.

The flavor is umami-forward with a light, clean finish from the ginger and fresh greens. The noodles add substance while the vegetables keep each bowl balanced and filling.

Miso Shiitake Vegetable Noodle Soup

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 8 ounces shiitake mushrooms, sliced
• 2 carrots, sliced into thin rounds
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 6 ounces rice noodles
• 2 cups chopped bok choy
• 1 tablespoon sesame oil
• 4 green onions, sliced

fremgangsmåte

 

• Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for one minute until fragrant.
• Add the sliced shiitake mushrooms and carrot rounds. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms soften.
• Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 8 minutes.
• While the broth simmers, cook the rice noodles according to package directions in a separate pot. Drain and set aside.
• Remove the pot from the heat. Ladle about half a cup of broth into a small bowl, whisk in the miso paste until smooth, then stir the mixture back into the soup.
• Add the chopped bok choy and let it wilt for 2 minutes.
• Divide the cooked noodles among four bowls. Ladle the hot soup over the noodles and top with sliced green onions.

merknader

Cook and store the noodles separately from the broth so they stay firm when you reheat leftovers. If the miso flavor tastes too mild after chilling, stir in a little extra miso thinned with warm broth right before serving.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Medium pot, Knife, Cutting board

Red Lentil Turmeric Coconut Soup

This soup brings together red lentils, turmeric, and coconut milk for a creamy, spiced bowl that feels both nourishing and filling. It works well for weekend prep so you can pull out portions during the week without extra effort. The result is a thick texture with warm earthy notes and a bright finish from lemon.

Red Lentil Turmeric Coconut Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Fresh cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until they start to soften.
• Stir in the garlic, turmeric, and cumin. Cook for 1 minute until the spices smell fragrant.
• Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes until the lentils are tender.
• Pour in the coconut milk and lemon juice. Stir well and simmer for another 5 minutes. Season with salt and black pepper.
• Ladle into bowls and top each serving with fresh cilantro.

merknader

The soup thickens in the fridge, so stir in a splash of broth or water when reheating to loosen it. Make a double batch and freeze half in single portions for quick lunches. Skip the cilantro if you prefer a simpler finish, or add an extra squeeze of lemon right before eating to lift the flavors.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife

Tuscan Kale White Bean Soup

This Tuscan Kale White Bean Soup pairs creamy white beans with sturdy kale in a light, savory broth. It comes together on the stovetop with basic ingredients and travels well for lunches or dinners throughout the week.

The soup tastes earthy and comforting, with garlic and rosemary providing steady flavor. Kale keeps its texture after simmering, while the beans add body without any dairy or thickeners.

Tuscan Kale White Bean Soup

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 large bunch kale, stems removed and leaves chopped
• Salt and pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and rosemary. Cook for 1 minute until the garlic becomes fragrant.
• Pour in the vegetable broth and add the beans. Bring the mixture to a gentle simmer.
• Add the kale and cook for 5 to 7 minutes until the leaves wilt and soften.
• Taste and season with salt and pepper.

merknader

Make the soup a day ahead so the flavors settle. Leftovers keep in the fridge for four days or freeze well in single portions. When reheating, add a splash of broth if the kale has absorbed too much liquid. For a thicker texture, mash a few beans against the side of the pot before adding the kale.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board