I think soup season is here!
And this is the perfect soup to start the season off.
It’s hearty, packed with veggies, and swirled with pesto on top for a boost of flavour. This soup has it all – veggies, protein from white beans, and crunchy kale stirred in at the end.
I like to blend half the soup – it makes it creamy and thicker without you having to add any dairy. The best part – this soup takes only about half an hour to make!
This soup is vegan, high in protein, and packed with vitamins! Just what you need at the start of a long winter!
1 tbsp olive oil
1 onion, peeled and chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 cup white wine
3 tomatoes, chopped
2 cans white beans, drained and rinsed
4 cups vegetable stock
1 tsp sea salt
cracked black pepper
2 cups kale, roughly chopped
6 tsp basil pesto
Heat oil in a medium soup pot over medium heat. Add onion, and cook, stirring, until soft. Add carrots and cook another few minutes. Season with basil, oregano, and parsley. Add garlic and cook 2-3 minutes. Add wine and stir, scraping the brown bits off the bottom of the pot. Add tomatoes, beans, and stock. Bring to a boil and reduce to a simmer, cooking about 5 minutes to warm all the ingredients up.
Season with salt and pepper. Blend half the soup using an immersion blender (or transfer half the soup to a blender and blend. Add back to pot).
Stir in kale and bring soup back to a simmer. Simmer 10 minutes until kale is soft.
Garnish with pesto and serve!
With soup season upon us, it’s time to embrace it with this healthy, hearty soup!