Butter Bean Soup with Lemon and Kale (VEGAN)

butter beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Cannellini beans offer a similar texture, while navy beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a healthy fat alternative, while canola oil is typically cheaper.

In a large pot or Dutch oven, heat the olive oil over medium heat. Saute the onion and celery for 5 minutes until they soften.

Add the garlic and continue to cook for another 30 seconds, stirring constantly, until fragrant.

Stir in the rosemary and red chilli flakes and cook for a further 30 seconds.

Add the butter beans and vegetable stock. Bring the soup to a boil, reduce the heat to low, then simmer for 10 minutes.

Stir in the lemon juice and kale, then cover the pot and simmer for another 5 minutes until the kale has wilted.

Season to taste and serve with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary