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Vegan Kale and White Bean Soup with Miso

This easy to make vegan kale and white bean soup with miso is the perfect soup for lunch or dinner! Full of flavor with simple ingredients, comes together in about 45 minutes, and is naturally gluten free, dairy free, and full of healthy goodness.

Free from: Wheat (optional), dairy, eggs, nuts, tomatoes, and more

Two bowls of vegan white bean and kale soup with miso are on a wood tabletop next to slices of crusty bread, spirnkles of red pepper flakes, and spoons.

The older I get the more I turn into a soup person. And on days when it’s cold outside, or maybe I’m feeling a little under the weather, this soup is one I can rely on to be:

  1. Easy to make with minimal prep
  2. Tastes amazing every time
  3. Loaded with veggies and ingredients to get me feeling my best

Especially when paired with a slice of crusty rye bread, a sweet vegan hawaiian roll, or simple dinner rolls.

Ingredients

For the full ingredient list, complete with ingredient amounts, please see the recipe box below.

Ingredients for the white bean and kale soup with miso in various bowls on a wood tabletop. Black and white labels have been added to name each ingredient.
  • Kale: You can use fresh or frozen kale to make this recipe! Or honestly any dark leafy green works well in this recipe: Chard, spinach, or collard greens.
  • White Beans: Use any white beans that you have on hand to make this. My favorite is cannellini beans as they are the softest and creamiest. Navy beans or great northern beans also are great.
  • Miso: This is my secret ingredient for this soup! It adds an amazing umami flavor that is hard to describe but makes the soup a little creamy and has you asking, “what makes this taste so good”.

Substitutions and Variations

  • Want to make this gluten free? It’s easy! Simply replace the wheat orzo with your favorite gluten free orzo or other tiny noodle.
  • Also, make sure that the miso you are using is certified gluten free as some brands may contain wheat as a thickener. Always read the ingredients label.
  • Don’t have white miso? You can substitute with a splash of tamari or soy sauce for a similar umami kick. Or add an extra pinch of salt and extra squeeze of lemon juice.
  • Want to kick it up a notch? Add a pinch (or a big sprinkle) of red pepper flakes!

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making this soup is pretty simple and done in a few steps.

Prep Step: Chop Veggies

Roughly chop your carrots, onion, garlic, and kale. Keep the kale seperate as you won’t be needing this til the end of the recipe, but it’s nice to prep it when you’re chopping the other ingredients.

Step One: Add it All

Add everything but the kale, orzo, and miso to the pot. Bring it to a boil, then reduce the heat to low-medium and let it simmer for 30 minutes.

Step Two: Cook it Down

After 30 minutes, add the orzo and kale. Let it cook an additional 10 or so minutes until the orzo is fully cooked. Make sure to stir this frequently as the orzo likes to stick to the bottom of the pot.

Step Three: Add miso and serve

Scoop each portion into bowls and add a half teaspoon or so of white miso to each bowl. Mix well, garnish with lemon juice, and serve. Enjoy!

Close up of a single bowl of white bean and kale soup with miso. A gold spoon is in the bowl. Slices of crusty bread, extra bits of kale, and red pepper flakes are next to the bowl.

Super Soup Tips!

Want a creamier soup? Take out about a third of the soup before adding the miso and blend it in the blender. Add it back to the pot for a super creamy soup!

How to Store

Fridge: Keep any cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat each bowl and add the miso to each bowl individually after warming to keep the benefits of the miso intact.

Freezer: Store the cooled soup in a freezer safe container for up to 2 months. I like to keep the miso out of the soup if I’m store for long like this and then adding the miso to each bowl individually after warming to keep the benefits of the miso intact.

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Two bowls of vegan white bean and kale soup with miso are on a wood tabletop next to slices of crusty bread, spirnkles of red pepper flakes, and spoons.

Vegan White Bean and Kale Soup with Miso

This easy to make vegan kale and white bean soup with miso is the perfect soup for lunch or dinner! Simple ingredients, gluten + dairy free.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Keyword: dinner ideas, soup
Servings: 8 servings
Calories: 170kcal

Equipment

  • Large pot for cooking
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Cooking spoon

Ingredients

  • 1 tablespoon olive oil
  • 1/2 yellow onion or sweet onion
  • 3 large carrots diced
  • 3-4 cloves garlic measure with your heart!
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 cans white beans drained and rinsed
  • 3 tablespoons white miso
  • 1/2 cup orzo use gluten free as needed
  • 4 cups vegetable broth
  • 1 small bunch kale thinly sliced, about 2 cups
  • Lemon juice to finish

Instructions

  • Prep the ingredients. In a large soup pot over medium heat, add the olive oil and heat until shimmering. Thinly slice the onion and dice the carrots.
  • Make the soup. Into the pot, add the onions, carrots, garlic, thyme, salt, white beans, and vegetable broth.
  • Cook the soup. Bring to a slow boil over medium heat and then reduce heat to a simmer. Let cook over low heat for about 15 minutes to let the flavors come together.
  • Add the orzo and kale. Now add the kale and orzo to the soup. Make sure to stir frequently as the orzo can stick to the bottom of the pot easily. Let cook for 10 minutes or until your orzo noodles are fully cooked.
  • Add the miso and enjoy! Remove the soup from the heat and add in the miso. Serve with a squeeze of lemon juice on top, or with a hearty pinch of red pepper flakes (my favorite!). Enjoy!

Notes

How to Store
Fridge: Keep any cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat each bowl and add the miso to each bowl individually after warming to keep the benefits of the miso intact.
Freezer: Store the cooled soup in a freezer safe container for up to 2 months. I like to keep the miso out of the soup if I’m store for long like this and then adding the miso to each bowl individually after warming to keep the benefits of the miso intact.

Nutrition

Calories: 170kcal | Carbohydrates: 29g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 875mg | Potassium: 479mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4221IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg
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