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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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. Make the soup. Into the pot, add the onions, carrots, garlic, thyme, salt, white beans, and vegetable broth.
  3. 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.
  4. 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.
  5. 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.