Nothing beats a hearty, comforting soup on a cold day. Serve this white bean soup with greens to your famiy for a satisfying and filling meal.
Baby Spinach, 2 cups (chopped)
Kale, 2 cups (chopped)
Cannellini Beans, 2 15 oz cans (drained and rinsed)
Orzo, 1/2 cup
Carrots, 3 (chopped)
Celery Stalks, 2 (chopped)
Fresh Mint, 3 tbsp (chopped)
White Onion, 1 small (finely chopped)
Italian Parsley, 3 tbsp (chopped)
Dried Thyme, 1/2 tsp
Juice of 2 Lemons
Vegetable Stock, 8 cups
Sea Salt & Pepper, to taste
In an oversized pot, add onions and garlic (use a little olive oil or if you’re oil free just use broth) and sauté until soft.
Add carrots and celery, continue cooking for an additional 5 minutes. Add all remaining ingredients except for the spinach/ kale.
Bring to a boil. Turn heat down to low and let it simmer for about 25 minutes. Add spinach/ kale. Let simmer an additional 10 minutes.
Serve and enjoy!
Zerrin loves cooking and creating recipes since she was 10 years old. She wants to show people that a plant-based lifestyle isn't boring but it's delicious and beautiful too. She thanks her grandfather for being her inspiration.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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