Meatless Monday Creamy White Bean & Kale Soup: Creamy Fasolada

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more nutritious and can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while being versatile.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and can be more flavorful.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without extra cost.

Finely chop the onion.

Finely chop the celery sticks and carrots.

Peel and dice the potato.

Heat a soup pot over medium heat and add the light olive oil.

Add the chopped onion, celery, and carrots to the pot and season with a pinch of salt; cook for about 10 minutes until soft and golden.

Add the diced potato and canned cannellini beans to the pot.

Grate and add the garlic, dried oregano, crushed red pepper flakes, and black pepper; stir to combine.

Pour in the vegetable broth and bring to a boil.

Reduce heat to medium-low and cover; let simmer for about 15 minutes until the potatoes are tender.

Taste and adjust seasoning as needed.

If desired, add kale and cook for 5-6 minutes until tender, or puree half of the soup for a creamier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary