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How to make vegan soup - Rustic bean soup

Rustic bean soup

Servings 4 big bowls


  • 1 red onion diced
  • 1/2 bunch kale stems sliced finely, leaves chopped into ribbons
  • 2 branches celery diced
  • 3 carrots diced
  • 1 zucchini diced
  • 1 red pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon thyme crushed between your fingers
  • 1 teaspoon oregano
  • 1/4 cup lemon juice
  • 6 cups vegetable broth reconstituted from powder is fine
  • 1 can cannellini (or Great Northern) beans drained and rinsed (or 1 1/2 cups cooked beans)
  • 1/2 tsp salt optional
  • fresh ground pepper to taste


  • In a large saucepan on medium heat, cook the onion and kale stem slices in 1 tsp olive oil with a generous pinch of salt for about 5 min, stirring occasionally.
  • Add celery and carrots, cook 3 more min.
  • Add zucchini and red pepper, cook 2 min.
  • Add garlic, thyme, and oregano. Stir and cook 30 sec.
  • Add lemon juice, scrape the bottom of the pan to detach caramelized bits.
  • Add vegetable broth and cannellini beans, bring to a boil then reduce to an active simmer. Cook 15 min or until all the vegetables are tender.
  • Taste and adjust seasoning, adding plenty of fresh pepper.
  • Add the kale leaves and stir.